Florida Flip

In colonial America, a traditional Flip was a combination of beer, rum, molasses and eggs or cream, which was then stirred with an iron rod (known as a flip-dog or a loggerhead) that had been heated in the fireplace ashes. The hot fire poker warmed and frothed the mixture while giving the drink a burnt, bitter quality. This modern take doesn’t require a hot iron rod, just some vigorous shaking on the part of the mixologist to create that frothy effect.

By / Photography By Lexi Mire | November 11, 2016


In a shaker combine all ingredients except bitters, add ice and shake vigorously. Crack shaker and strain out ice, then shake again (this is for the egg to fluff). Strain into a coupe glass and add bitters.

* To make spice-infused simple syrup, bring 1 cup sugar, 1 cup water, 1 cinnamon stick and 2 whole cloves to a boil in a small saucepan. Reduce heat and simmer 5 minutes. Remove from heat. Let cool completely. Remove cinnamon and cloves and pour through a sieve into a bowl. Syrup can be refrigerated in an airtight container up to 1 month.



Lunchtime Session (Beer)

Low-Alcohol beer (aka session beer) is making its way into Florida's craft breweries for your lunchtime enjoyment.


  • 2 ounces Cigar City Maduro Brown Ale
  • 1/2 ounce Valdespino 1842 Oloroso Dulce Sherry
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce cinnamon and clove simple syrup*
  • 1 entire egg
  • Dash Bittermens Xocolatl Mole bitters
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