Thirsty Thursday: the Best Egg - based Flip coctkails for a Wedding
Easter is around the corner and spring is here! Or is it? It's taken a while to warm up here in New England and the snow is still on the ground but every day I see more ground and less snow! In celebration for Easter and spring, I found a few great cocktails using eggs called Flips.
According to the Oxford English Dictionary (and Wikipedia), the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron ("Thus we live at sea; eat biscuit, and drink flip"). The iron caused the drink to froth, and this frothing (or "flipping") engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.
See if you can find a Flip recipe to enjoy for Easter, spring or whenever!
Tea Time Flip Cocktail : Recipe & photo credit: Tea Sherpa
Barbary Flip Cocktail : Recipe & photo source: Driscoll's
Banana Flip Cocktail : Recipe & photo source: Marie Claire
Ginger Berry Flip by Natalie Bovis | Recipe & photo source : Project Foodie
Grey Goose Vodka Flamiche Flip Cocktail | Recipe & photo source: City Style & Living
Parasol Flip Cocktail | Recipe & photo source: Food & Wine