United Kingdom

Brandy Flip

Also known as Flip, Brandy and Egg

A rich, creamy, after-dinner drink made with brandy, sugar, and a whole egg, shaken until frothy and served cold.

creamybrandyeggnutmegdessertrichafter-dinnerwarmcustardclassic

ABV

Difficulty

Overview

What this drink is like

The first sip is velvety and sweet, with the warm, fruity heat of the brandy coming through right away. The egg gives the whole drink a thick, custardy body that coats your tongue. It finishes with a lingering spice from the brandy and a faint nutmeg aroma on the nose.

Who will like it

When to drink

Drink this at the end of a meal when you want something sweet and warming instead of a slice of pie.

Ordering tip

If you want it less sweet, ask the bartender to cut the sugar back by half; if you want more brandy punch, ask for it with no sugar syrup, just the sugar cube.

Ice: NoneTemp: ColdCost: $3–$6Glass: CoupeHome bar friendly

Flavor

Taste profile

This is a heavy, comforting drink that drinks like a cold, boozy custard. The brandy gives it a fruity, warming kick that cuts through the richness of the egg and sugar. Because there is no citrus, it sits deep on the palate rather than lifting. The freshly grated nutmeg on top adds a fragrant, spicy note that ties the whole thing together.

Finish: The finish is warm and lingering, with the brandy's oak spice fading slowly behind the sweet, eggy coating on your tongue.

Primary tastes

sweetcreamyfruity

Secondary

nuttyspicy

Aroma

nutmeggrape skinoak

Sweetnessquite sweet
The simple syrup and the natural sweetness of the brandy make this a firmly dessert-style drink.
Strengthmoderately strong
The egg and sugar soften the alcohol, but you still feel the warmth of a full 60ml pour of brandy.
Creaminessvery creamy
The whole egg and the dry shake create a thick, frothy, custard-like texture that coats your mouth.
Complexitystraightforward
It is a simple combination of brandy, sugar, and egg, so the flavors are direct and easy to read.

Recipe

Make it at home

Shaken · Coupe · equal parts on Brandy. A decent VSOP works well here; it has enough oak and fruit to stand up to the egg.

Before you start

Crack your egg into a small bowl first to check for shells and make sure the yolk is intact. Put your serving glass in the freezer for a few minutes if you have the time.

Ingredients

BrandyBase Spirit60ml
Simple SyrupSyrup15ml
Whole EggDairyUse a fresh egg for safety and better foam.1
NutmegGarnishFreshly grated is strongly preferred over pre-ground.1 grate

Garnish: Freshly grated nutmeg

Tools

Cocktail Shaker · Shaking
To shake the egg and brandy together vigorously until the drink is cold and frothy.
At home: A large mason jar with a tight lid, wrapped in a towel to keep it cold.
Jigger · Measuring
To measure the brandy and simple syrup accurately.
At home: A measuring spoon or small liquid measuring cup.
Fine Mesh Strainer · Straining
To catch any stray bits of egg shell or ice shards as you pour the drink.
At home: A small kitchen sieve or tea strainer.
Hawthorne Strainer · Straining
To hold back the ice when pouring the drink from the shaker.
Microplane · Garnish
To grate fresh nutmeg over the top of the finished drink.
At home: The smallest holes on a standard box grater.
Sour or Coupe Glass · Serving
To serve the drink; a stemmed glass keeps your warm hands off the chilled cocktail.
At home: A small wine glass.

Steps

1
Pour 60ml of brandy and 15ml of simple syrup into your empty shaker. Crack the whole egg in after the liquids so it doesn't stick to the bottom.
!Cracking the egg directly into the shaker without checking for shell fragments first.
2
Seal the shaker and shake it hard without any ice for about 15 seconds. This dry shake whips the egg white into a thick foam before the ice gets in the way.
~15s
!Skipping the dry shake, which leaves the drink thin and watery with barely any foam.
3
Open the shaker and fill it to the top with ice cubes. Seal it again and shake hard for another 12 to 15 seconds until the outside of the shaker feels freezing cold and frosty.
~15s
!Shaking too gently; you need force to break down the ice and chill the thick mixture properly.
4
Pop the Hawthorne strainer onto the shaker and pour the drink through the fine mesh strainer into your chilled glass. The fine strainer catches any tiny ice chips or egg bits so you get a smooth, clean top.
!Pouring without the fine strainer, letting ice shards fall into the finished drink.
5
Take a whole nutmeg seed and grate it directly over the surface of the drink. You just need a few quick passes to dust the top with a thin layer of fresh spice.
!Using pre-ground nutmeg, which tastes dusty and flat compared to the fresh seed.

Serve

Serve it right away while it is still cold and the foam is thick on top. The nutmeg will hit your nose before the glass even reaches your lips.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Brandy

BrandyBourbon Whiskey
Match
Common availability
Brandy → Bourbon Whiskey: Adds a richer corn sweetness and heavier oak notes, making the drink taste more like a dessert whiskey sour without the citrus.
BrandyDark Rum
Match
Common availability
Brandy → Dark Rum: Brings out molasses and baking spice notes, pushing the drink into warmer, more tropical territory.

Swap options for Simple Syrup

Simple SyrupSugar Cube
Match
Common availability
Simple Syrup → Sugar Cube: Gives a slightly grittier texture before it dissolves and a cleaner, less processed sweetness.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Porto Flip

The Porto Flip adds ruby port and omits the nutmeg, making it fruitier and deeper in color.

Match

Both drinks share that thick, eggy texture, but the Porto Flip leans into deep grape and berry flavors from the port, while the Brandy Flip is spicier and more focused on the oak notes of the brandy.

In common: shaken with egg, rich and creamy, after-dinner drink

Ingredients

Both share

Brandy, Whole Egg

Only in Brandy Flip

Simple Syrup, Nutmeg

Only in Porto Flip

Ruby Port

The Porto Flip swaps out the simple syrup and nutmeg for ruby port, which adds its own sweetness and a dark berry flavor to the mix.

Flavor

Shared flavors

custardy body, frothy top, warm spirit base

How Porto Flip differs

fruitier, darker berry notes, less spiced aroma

View recipe & details →

Similar cocktail

Brandy Alexander

The Alexander uses dark crème de cacao instead of simple syrup, adding a chocolate flavor that changes the entire profile.

Match

While both are sweet, brandy-forward desserts, the Alexander tastes like spiked chocolate milk, whereas the Brandy Flip tastes like a frothy, nutmeg-dusted brandy custard.

In common: brandy-based, rich and creamy, dessert cocktail

Ingredients

Both share

Brandy

Only in Brandy Flip

Whole Egg, Simple Syrup, Nutmeg

Only in Brandy Alexander

Dark Crème de Cacao, Light Cream

The Alexander replaces the whole egg and syrup with cream and chocolate liqueur, shifting the drink from a frothy, spiced custard to a rich, chocolate milkshake-like cocktail.

Flavor

Shared flavors

sweet profile, heavy mouthfeel, brandy warmth

How Brandy Alexander differs

chocolate-forward, dairy-heavy, less frothy

View recipe & details →

Similar cocktail

Whiskey Sour

The Whiskey Sour uses citrus juice and only egg white, making it tart and refreshing instead of rich and custardy.

Match

The Whiskey Sour is bright, tart, and light on the palate, while the Brandy Flip is heavy, sweet, and thick enough to eat with a spoon.

In common: shaken, contains egg for texture

Ingredients

Both share

Simple Syrup

Only in Brandy Flip

Brandy, Whole Egg, Nutmeg

Only in Whiskey Sour

Bourbon Whiskey, Lemon Juice, Egg White, Angostura Bitters

The Whiskey Sour uses only the egg white for foam and adds lemon juice for acidity, while the Brandy Flip uses the whole egg and skips the citrus entirely.

Flavor

Shared flavors

frothy top, spirit-forward base

How Whiskey Sour differs

tart and bright, lighter body, no custard texture

View recipe & details →

History

Origin

Flips originated in the late 17th century as hot, spiced beers mixed with sugar and eggs, often stirred with a hot iron poker. By the 19th century, the beer was swapped out for spirits like brandy or rum, and the drink evolved into a cold, shaken cocktail.

Era: 1690s
IBA: The Unforgettables
Data version: IBA Unforgettables spec
Confidence

The IBA recipe uses a sugar cube and a dash of sugar syrup; this recipe uses simple syrup for ease and consistency at home.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Use the freshest egg you can find for better foam and safety.
Always do the dry shake first to get maximum froth before chilling.
Grate the nutmeg right over the glass so the oils fall onto the foam.
A VSOP brandy gives you enough oak and fruit without breaking the bank.

Avoid

Common mistakes

Skipping the dry shake leaves the drink flat and watery.
Pre-ground nutmeg tastes like dust compared to the fresh seed.
Using a cheap, harsh brandy will make the whole drink taste rough.