Flips & Nogs

36 drinks · Updated October 2026

Flips and nogs use eggs to give drinks body, but their recipes are not interchangeable. Modern flips generally combine a whole egg with a spirit or fortified wine and sugar. Eggnog typically adds milk or cream and may be made as a batch. The Sherry Flip illustrates the fortified-wine version, while the Coffee Cocktail combines brandy, port, egg and sugar rather than coffee. This collection also includes egg-white drinks such as the Pisco Sour; those share an egg ingredient but are structurally sours rather than whole-egg flips.

• Coffee Cocktail

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887)

  2 oz Tawny port 1 oz Cognac 0.5 oz Rich simple syrup 1 Whole egg

• Eggnog

  Classic (American colonial era)

  0.75 oz Cognac 0.75 oz Aged rum 2 tsp Rich simple syrup 0.75 oz Whole milk 1 Whole egg

• Flip

  Classic (colonial-era tavern drink, 1600s)

  2 oz Brandy (or whiskey, gin or rum) 0.5 oz Rich simple syrup 1 Whole egg

• Gin Fizz

  Classic (printed in Jerry Thomas's bar guide, 1876)

  2 oz Gin 0.75 oz Lemon juice 0.75 oz Simple syrup 1 Egg white Top Soda water

• Pink Lady

  Classic (1910s)

  1.5 oz Gin 0.5 oz Apple brandy (bonded) 0.75 oz Lemon juice 0.75 oz Honey syrup (2:1) 0.25 oz Grenadine (1:1) 1 Egg white

• Pisco Sour

  Victor Morris, Morris' Bar, Lima (1920s)

  2 oz Pisco 0.5 oz Lemon juice 0.5 oz Lime juice 0.75 oz Simple syrup 1 Egg white

• Porto Flip

  Classic

  0.5 oz Brandy 1.5 oz Tawny port 0.25 oz Egg yolk

• Prado

  Stan Jones, Complete Barguide (1977)

  1.5 oz Blanco tequila 0.75 oz Lime juice 0.5 oz Maraschino liqueur 1 Egg white

• Ramos Gin Fizz

  Henry C. Ramos, New Orleans (1888)

  2 oz Gin 0.5 oz Lemon juice 0.5 oz Lime juice 1 oz Simple syrup 1 oz Heavy cream 1 Egg white 6 drops Orange flower water 2 oz Soda water

• Sherry Flip

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887)

  2 oz Oloroso sherry 0.5 oz Simple syrup 1 Whole egg

• Whiskey Sour

  Classic (1860s)

  2 oz Bourbon 0.75 oz Lemon juice 0.75 oz Simple syrup 1 Egg white

• Danger Stranger

  James Keiser, The Wild, Denver (2021)

  1.5 oz Pisco 0.5 oz Mezcal 1 oz Orange cream soda syrup (1:1) 1 oz Lemon juice 0.75 oz Aquafaba (or 1 egg white)

• Neal Bodenheimer's Whiskey Sour

  Neal Bodenheimer, Cure, New Orleans (2017)

  2 oz Bourbon 0.75 oz Lemon juice 0.75 oz Simple syrup 1 Egg white 1 spray Angostura bitters

• Alicia Perry's Whiskey Sour

  Alicia Perry, San Diego (2024)

  1 oz Bourbon 1 oz Rye whiskey 0.75 oz Lemon juice 0.75 oz Cane sugar syrup 1 Egg white

• Dan Sabo's Whiskey Sour

  Dan Sabo, Los Angeles (2017)

  2 oz Rye whiskey 1 oz Lemon juice 0.5 oz Orange juice 0.5 oz Rich simple syrup 1 Egg white

• Season of Strangers

  Katie Weismann, Spoke Wine Bar, Somerville (2014)

  1.25 oz Fennel-infused light-aroma baijiu 1 oz Acid-adjusted watermelon juice 0.5 oz Mezcal 0.25 oz Simple syrup 1 Egg white

• Nekokaburi

  Christian Suzuki, San Francisco (2020)

  1.75 oz Kinako-infused mezcal 0.5 oz Amazake 0.5 oz Mango cream liqueur 0.5 oz Lemon juice 0.25 oz Simple syrup 1 Egg white

• Lefty's Fizz

  Ryan Fitzgerald, ABV, San Francisco (2015)

  1.5 oz Mezcal 0.75 oz Lime juice 0.75 oz Grapefruit shrub 0.5 oz Dry curaçao 1 Egg white 2 oz Soda water

• Eggnog Daiquiri

  Nick Dietrich, Manolito, New Orleans (2022)

  1.5 oz Aged demerara rum 0.75 to 1 oz Eggnog 2 to 3 tsp Sugar 1.25 cups Crushed ice

• Almost Forgotten

  Tammy Bouma, Happy Accidents, Albuquerque (2023)

  2 oz White rum 1 oz Champurrado 1 Whole egg 0.5 oz Porter reduction 0.5 oz Passion fruit liqueur

• Kirk Estopinal's Absinthe Suissesse

  Absinthe Suissesse (New Orleans), as made by Kirk Estopinal (2024)

  1 oz Absinthe verte (high proof) 0.25 oz Orgeat 1 Egg white 1 oz Cream 0.25 oz White crème de menthe (to float)

• Paloma Sour

  Matthew Steinberg, Kenwood Tavern, Baltimore (2024)

  2 oz Reposado tequila 1 oz Lime juice 0.75 oz Ruby red grapefruit syrup 1 Egg white 2 drops Saline solution (1:4)

• Grand Army's Amaretto Sour

  Grand Army, Brooklyn (2024)

  2 oz Amaretto 1 oz Lemon juice 1 Egg white 0.25 oz Campari

• Bluebird Eggnog

  Paul Benkert, The Bluebird, Baltimore (2024)

  1.5 oz Heavy cream 1 oz White rum 0.75 oz Simple syrup 0.5 oz Smoked apple brandy 1 Whole egg

• Frozen Caribbean Coffee

  Jordan Valls, Palomar, Portland, Oregon (2024)

  2 oz Dos leches 1 Whole egg 0.75 oz Coffee liqueur 0.75 oz Coconut masala syrup 0.5 oz Aged Jamaican rum 0.5 oz Brandy 1 heaping cup Pebble ice

• Nuyorican Sour

  Antonio Jimenez, Bolo, Philadelphia (2024)

  1 oz Aged Puerto Rican rum 0.75 oz Bonded rye whiskey 0.5 oz Lime juice 0.5 oz Lemon juice 0.5 oz Simple syrup 0.25 oz Amaro 1 Egg white Red wine (tempranillo), to float 2 dashes Orange bitters

• Sobacha Fizz

  Kenzo Han, Firstborn, Los Angeles (2025)

  2 oz Sobacha-infused bourbon 0.75 oz Lemon juice 4 tsp Honey syrup (2:1) 1 Egg white 0.5 oz Ramazzotti Soda water, to top

• Castle Sour

  Jim McCourt, Prohibition, Charleston, South Carolina (2025)

  2 oz Irish whiskey 1 oz Lemon juice 0.75 oz Clove syrup 1 Egg white

• Negroni Sour

  Farmers & Distillers, Washington, D.C. (2017)

  1.5 oz Gin 0.75 oz Campari 1 oz Amaro 0.75 oz Lemon juice 0.25 oz Orange juice 0.25 oz Simple syrup 1 Egg white

• Hearts on Fire

  Courtney Sheehan, Death & Co, Denver (2024)

  1 oz Pisco (aged) 0.5 oz Vodka 0.25 oz Bergamot liqueur 0.25 oz Red verjus 0.5 oz Grenadine 0.5 oz Lemon juice 1 Egg white

• Winnebago

  Dave Anderson, Death & Co, Denver (2021)

  1 oz Single malt Scotch 1 oz Jamaican rum (aged) 0.5 oz Ginger syrup (2:3), scant 0.5 oz Honey syrup (2:1), scant 1 tsp White crème de cacao 1 Egg white

• Rhythm Section

  Evan Flynn, Death & Co, Denver (2022)

  1.5 oz Blended Scotch 0.5 oz Apricot eau-de-vie 0.5 oz Bénédictine 0.75 oz Orgeat 0.75 oz Lemon juice 1 Egg white Islay Scotch (spritz)

• Crimson Art

  Raven Mina, Death & Co, Los Angeles (2023)

  1 oz Gin 0.5 oz Calvados 0.5 oz Cranberry liqueur 0.25 oz Amaretto 0.75 oz Lemon juice 0.25 oz Simple syrup 1 Egg white 1 dash Orange bitters

• Beuser & Angus Special

  Gonçalo de Sousa Monteiro, Berlin (2007)

  1.75 oz Green Chartreuse 0.5 oz Lime juice 2 tsp Maraschino liqueur 1 Egg white 0.5 barspoon Sugar 5 dashes Orange flower water

• Bitches Brew

  Daniel Eun, PDT, New York (2008)

  1 oz Rhum agricole blanc 1 oz Aged rum 1 oz Lime juice 0.5 oz Allspice dram 0.5 oz Demerara syrup 1 Whole egg

• Death Flip

  Chris Hysted-Adams, Black Pearl, Melbourne (2010)

  1 oz Blanco tequila 0.5 oz Jägermeister 0.5 oz Yellow Chartreuse 0.25 oz Vanilla syrup 1 Whole egg