Apricot Flip
Velvety, fruity, enveloping.
Cognac, apricot liqueur and a whole egg shaken to a velvety texture and finished with a dusting of nutmeg. A modern flip, soft and dessert-like, ideal after dinner.
- After dinner
- Shaken
- Glass
- Coupe
- Method
- Shaken
- Strength
- Medium
- Time
- 4 min
- Difficulty
- Medium
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Cognac
60 ml
-
Apricot brandy
22.5 ml
-
Simple syrup
15 ml
-
Whole egg
1
Garnish
- Grated nutmeg
Proportions
How to make
- Pour the cognac into the shaker.
- Add the apricot liqueur.
- Add the simple syrup.
- Add the whole egg.
- Dry shake without ice.
- Add ice and shake again.
- Strain into the glass.
- Grate nutmeg over the top.
The story
Origins
ProbableA plausible account, without definitive proof.
Flips are an ancient family: they began as hot beer-based drinks, heated by plunging a red-hot poker into them, and later became whole-egg drinks shaken with ice. This Apricot Flip is a contemporary version tied to PDT, the New York speakeasy: importer Haus Alpenz credits it to bartender John Deragon. The recipe was published in Jim Meehan's PDT Cocktail Book, and in 2012 the Umami Mart blog revisited it in its series on that book's drinks. The exact year of creation could not be verified.
Sources (3)
- Haus Alpenz — Apricot Flip (John Deragon, PDT) (opens in a new tab) recipe and history
- Umami Mart — The PDT Project: Apricot Flip (opens in a new tab) recipe and history
- Beverage Business — The PDT Cocktail Book (opens in a new tab) history
Taste profile
- Creamy
- 4 out of 5
- Sweet
- 3 out of 5
- Strong
- 3 out of 5
- Fruity
- 3 out of 5
- Spicy
- 1 out of 5