Whiskey
Whiskey Flip
Whole egg, not just white — this is the richest, silkiest whiskey drink on the site.
Every recipe on Sipped Right is tested at home before it's published — not just written.
Origin
Flips date to colonial-era America and Britain, originally a hot, beer-and-spirit drink warmed with a heated iron. The modern cold, egg-based shaken version emerged in the mid-1800s, documented in Jerry Thomas's 1862 guide.
Flavour Profile
Good for something dessert-like rather than a standard sour or stirred drink. Not a session drink — small, rich, meant for slow sipping.
Glass & Garnish
Small coupe glass.
Ingredients
- Whiskey2 oz
- Simple syrup0.5 oz
- Egg1, whole
Method
- Add whiskey, syrup, and egg to a shaker — no ice.
- Dry shake hard 15 seconds.
- Add ice, shake again 10 seconds.
- Double-strain into a small chilled coupe.
- Grate nutmeg on top.
Notes
Uses a whole raw egg — small salmonella risk, use pasteurized if that's a concern. The dry shake gives silky texture, not a raw eggy one — don't skip it. Pairs well with light desserts.
Tools Used
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