At Loggerheads
The flip began as a sailors’ drink and swiftly infiltrated the taverns of England and “British America.” There, it became a hot drink ー a mixture of ale, spirit, egg, sugar and spices, and sometimes other ingredients. Flips were warmed and frothed by submerging a hot iron poker, called a flip-dog or loggerhead, that had been heated in the tavern hearth. If you’re “at loggerheads” with someone, try offering them a mug of this ー ‘tis hard to stay angry with such a comfort in hand.
INGREDIENTS
2 oz. aged rum
1½ oz. ginger liqueur
½ oz. spiced brown sugar syrup
1 whole egg
12 oz. brown ale or porter
2 oz. Madeira
2 Tablespoons pumpkin puree
Cinnamon (whole), for garnish
ABV LEVEL
Note: makes two mugs full or one large tankard
In a heatproof measuring cup or bowl (1 quart or larger), whisk egg, rum, ginger liqueur, and brown sugar syrup. Set aside. Briefly whisk the ale, Madeira and pumpkin puree in a saucepan to incorporate puree. Heat mixture on medium until it’s steaming -- avoid boiling it! Stream the hot ale mixture into the egg mixture, beginning with a very small amount and whisking constantly (as to avoid the scrambled egg effect). Continue to whisk until all the ale mixture’s been added. Whisk or pour between two vessels to froth. For two normal-sized servings, divide between two mugs; for a heartier serving, pour into your favorite tankard. Garnish with freshly grated cinnamon.
