CLARET FLIP
This classic pre-Prohibition cocktail combines the rich, tannic depth of Claret (red Bordeaux) with a whole egg and sugar for a velvety, custard-like texture. The traditional 'flip' style of drink dates back to colonial times, offering a substantial and satisfying beverage that bridges the gap between dessert and cocktail. Finished with a dusting of freshly grated nutmeg, it delivers a warming, aromatic spice note perfect for cooler evenings.
Ingredients
- 1 cup Shaved ice (Quantity estimated to fill 1/2 large bar glass.)
- 2 teaspoons Superfine sugar (Bar sugar) (Original specifies 'heaping teaspoonfuls'. Use superfine sugar for easier dissolving.)
- 1 tablespoon Water (Quantity estimated to dissolve sugar.)
- 1 large Whole egg (Use fresh, pasteurized eggs if concerned about raw egg consumption.)
- 2 1/4 ounces Claret wine (Red Bordeaux) (Originally '1 1/2 jiggers'. Converted to modern measurement (1 jigger = 1.5 oz, so 1.5 * 1.5 = 2.25 oz).)
- 1 pinch Nutmeg (Freshly grated is best.)
More recipes using Claret wine
Claret Jelly
This elegant Victorian-era dessert transforms rich Claret wine into a shimmering, ruby-red jelly infused with warming notes of brandy and sweet maraschino liqueur. The delicate sweetness of the sugar perfectly balances the tannins of the Bordeaux-style wine, creating a sophisticated treat with a tender, trembling texture. Served chilled in decorative molds, this translucent preserve makes for a refreshing and visually stunning conclusion to a formal dinner.
Claret Cup
A refreshing and fruity wine punch, perfect for a summer gathering.
Instructions
- 1In a cocktail shaker or large bar glass, dissolve the sugar in the water.
- 2Add the shaved ice, the whole egg (cracked directly into the shaker), and the Claret wine to the sugar mixture.
- 3Shake thoroughly and vigorously to emulsify the egg and chill the drink. Strain into a punch glass or wine glass. Sprinkle freshly grated nutmeg on top and serve immediately.
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This refreshing 1917 cocktail combines the rich, tannic notes of Claret (red Bordeaux wine) with bright citrus accents of lemon and orange. The drink is shaken until frosty and topped with sparkling seltzer for a light, effervescent finish perfect for warm afternoons. Served in a tall glass and dressed with fresh fruit, it offers a sophisticated yet lower-alcohol alternative to spirit-heavy punches.
CLARET AND ICE
This refreshing historical beverage from 1917 transforms a standard glass of red wine into a crisp, cooling drink perfect for warm afternoons. By pouring dry red Bordeaux, traditionally known as Claret, over generous lumps of ice, the wine is chilled instantly, softening its tannins and highlighting its bright fruit flavors. Served simply in a mineral water glass, this drink offers a sophisticated yet effortless alternative to modern wine spritzers.
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This refreshing 1917 classic offers a delightful way to enjoy red wine in a lighter, chilled format perfect for warm weather. A base of robust Claret or Bordeaux-style red wine is sweetened slightly with sugar and brightened by fresh orange slices over a mound of shaved ice. Served with straws to navigate the crushed ice, this cobbler delivers a sophisticated yet simple balance of fruit and wine.
CLARET PUNCH
This refreshing 1917 classic transforms robust red Bordeaux wine into a delightful, chilled punch perfect for warm afternoons. Sweetened with bar sugar and brightened with zesty lemon juice and fresh orange slices, the Claret Punch offers a sophisticated balance of fruity and dry notes. Served chilled and dressed with seasonal fruit, it provides an elegant and cooling escape in every sip.