CLARET FLIP

Name: CLARET FLIP
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.)

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.)

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.