Fortunate Son’s take on the Flip: Stout & Sons
The Stout & Son, a drink you’ll find on the menu at Sydney bar Fortunate Son, has roots that go back hundreds of years. It’s the kind of drink — strong, rich, elemental — that bartenders have been making forever.
The Stout & Son, a drink you’ll find on the menu at Sydney bar Fortunate Son, has roots that go back hundreds of years. It’s the kind of drink — strong, rich, elemental — that bartenders have been making forever.
The Flip is a style of drink that pre-dates the cocktail. It goes way back to England in the 1600s, and would have been found in the taverns of colonial America, too.
The drink begins its life as a hot drink — a mixture of rum, ale, egg and sugar — that in America was heated by the use of a loggerhead. Also known as a flip-dog, this was the iron rod used to stoke the embers in the fireplace at the local tavern of the time.
So what is a Flip these days? It’s any spirit, shaken with a whole egg — whites and yolk — and sugar, and whatever other ingredients you might have to hand (such as in this Death Flip recipe by Chris Hysted-Adams).
Below, we’ve got the take on the Flip from Fortunate Son in Sydney. If you can get past the whole egg thing — and you should — one sip will tell you why people have been drinking this stuff for generations.
Stout & Son
Ingredients
- 45ml spiced rum
- 1 whole egg
- 15ml demerara sugar syrup
- 60ml stout (decarbonated)
- Nutmeg to garnish
Instructions
- Add the spiced rum, whole egg, demerara and stout to a shaker with ice. Shake and then strain into a cocktail glass. Garnish with with grated nutmeg on top.
Notes
To make the decarbonated stout: pour stout into a glass and leave uncovered in the fridge overnight.
