Flip ( English flip , also egg flip - “egg flip”) is a family of cocktails of British origin. Historically made from beer with the addition of a beaten egg and some strong alcoholic drink - usually rum - and served hot. By the 21st century, the recipe has undergone significant changes: modern flips do not contain beer, can be prepared with a variety of alcoholic drinks and served cold.
Origin
A flip invented in the UK is one of the most ancient cocktails: the first documented mention of it dates back to the end of the 17th century [1] . So, in the play of the British playwright William Kongriv “Love for love” , released in 1695 , one of the characters, a sailor, describes his life in this way:
 | We, sailors, are cheerful people: we don’t have much to worry about. We live in the sea, eat biscuits, drink the flip ... 2] |  |
Initially, the flip was prepared on the basis of beer, in which rum, sugar , a raw egg and various spices were added . The drink was served exclusively in hot or warm form. The name of the cocktail, according to one version, is precisely connected with the method of heating it: for this purpose, irons were traditionally used, which at that time were filled with hot coals - as a result, supposedly, the preparation of the drink became strongly associated with crackling of coal in the iron [3] [4] .
Already in the XVIII century, flip in the UK was a fairly common warming drink, which was especially popular in the winter. Gradually, there was a tradition of serving the flip on January 1, the morning after the celebration of the New Year - Walter Scott , in particular, mentions this in his works [5] .
Rum remained the most common strong ingredient in the drink, although sometimes it was replaced by gin . Most of the recipes of that time included the use of dark rum varieties in combination with ale in a ratio of about 1 to 9. Flavors of which were most popular were nutmeg , cinnamon and ginger . Drinking flip was taken immediately after preparation, because otherwise the egg could separate from the main liquid [3] .
Mention of the manufacture and use of the flip is found on the pages of English fiction and journalism quite often. So, in the novel published in 1748 by Tobias Smollet “The Adventures of Roderick Random” the protagonist and his comrade, who had never before tried a flip, are treated with this “ divine drink ” to a carte-cheater rubbed into their trust. As a result, the wallets of young provincials who “ found this mixture to be very tasty and drank a fair amount ” become easy prey for the fraudster [6] .
In the British comedy magazine Figaro in London, for May 1836, the text of a humorous little song dedicated to a pint of beer is given: the latter is compared with a flip served at the London Pyla pub:
And may, dear friend, ( English Friend of my soul, this heavy wet, |
Another humorous publication, Punch , in 1848 published a laudatory comment about the flip as a drink that can “ warm a cooled heart in harsh times ”:
| At this usually harsh time of the year, a jolly mug of egg flip and a soothing glass of elderberry syrup with spices are in great demand as a way to lift a fallen mood and warm a cooled heart ... the comforting tumbler of hot-spice, elder cordial are in great request as the means of raising low spirits and warming the cockles of the chilled heart ... ) [8] |
Beverage Evolution
In the 19th century, the practice of making flip spread to the British colonies and the United States . At the same time, his recipe gradually changed. The cocktail was served not only hot, but also cold. Beer, originally its main ingredient, was often replaced with water, and spirits added to the mix became more diverse. At the same time, a beaten egg remained a mandatory component of the drink. So, in the cocktail making manual, compiled in 1862 by the famous American bartender Jeremiah Thomas Flip recipes are given both on beer and on water with the addition of rum, brandy , whiskey , gin and port . It is emphasized that a well-beaten egg is an invariable ingredient in a flip and determines its quality: it was recommended to use 3-4 eggs per quart of a drink. Thomas does not give any clear-cut standards for sugar and spices, advising adding them to the mixture to taste. Most of his recipes suggest serving a cocktail in a hot form, but cold options are also described [4] .
As a result of this evolution, the flip in composition became closer to another traditional cocktail of British origin - egg-leg , which also uses a beaten egg, spices and various types of alcohol. In fact, the only difference was that the bulk of the fluid in the egg leg is milk or cream [4] .
In the XX century, the evolution of the flip continued primarily due to a decrease in the proportion or complete withdrawal of beer and water from its composition: instead, small portions of syrup or fruit juice were added to the drink, comparable in volume to the proportion of alcohol. As a result, the volume of a standard portion of a cocktail significantly decreased, and its strength significantly increased [9] .
Modern Recipe
In the second half of the 20th century, a whole family of flip cocktails formed, stronger than the original variations and served exclusively cold. Alcoholic ingredients can be very different: in addition to those mentioned above, sherry , a variety of liquors and wines , including sparkling ones , are also used, while rum is rarely used. There are also recipes for non-alcoholic flip. An egg is usually used in its entirety, but often either egg yolk or protein is used [1] [9] . It is noteworthy that the only flip included in the official list of cocktails of the International Barmen Association is the “ port-flip ”, which is a mixture of 45 ml of red port, 15 ml of brandy and egg yolk [10] .
In all cases, the ingredients are mixed in a mixer or in a shaker with ice. The finished drink is an opaque cream, pink, brown or yellowish liquid, covered with a light, light foam. Its strength usually ranges from 15-22 degrees [9] .
Modern flips are usually used as a digestif . There are no clear rules regarding the dishes in which this type of cocktail is served. For these purposes, small glasses of various shapes, bowls or low glasses can be used. The surface of the drink is often sprinkled with grated nutmeg, chocolate or powdered sugar [9] .
Notes
- ↑ 1 2 What the Heck is a Beer Cocktail? (eng.) . Date of treatment August 20, 2014.
- ↑ Congreve, 2011 , p. 162.
- ↑ 1 2 Ale Flip Wine & Beer Cocktail Recipe . A Taste of Wine. Date of appeal October 30, 2014.
- ↑ 1 2 3 Jerry Tomas, 2008 , p. 60-63.
- ↑ Walter Scott, 1834 , p. 65.
- ↑ Smollet, 1949 , p. 36.
- ↑ Figaro in London, Saturday, May 14, 1836 . Date of treatment August 19, 2014.
- ↑ Kate Rigot. Cheap eats for broke students . Met Media (December 7, 2011). Date of appeal October 30, 2014.
- ↑ 1 2 3 4 Flips, flip drink recipes . Date of treatment August 20, 2014.
- ↑ IBA Official Cocktails . IBA - The list of official cocktails of the International Barmen Association on its official website. Date of treatment August 20, 2014.
Literature
- Smollet, Tobias. The Adventures of Roderick Random. - M .: Goslitizdat, 1949 .-- 552 p.
- Jerry Tomas. Bartenders Guide: How To Mix Drinks 1862 Reprint: A Bon Vivant's Companion. - Reprint of the first edition. - CreateSpace Independent Publishing Platform, 2008. - 238 p. - ISBN 978-1440453267 .
- William Congreve. The Way of the World and Other Plays. - Digireads Publishing, 2011 .-- 254 p. - ISBN 978-1596259942 .
- Walter Scott. The Prose Works of Sir Walter Scott. Suplementary volume. - Paris: Galignani, 1834. - 341 p.