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.

I love flips. From sailor’s drink to tavern classic, this drink morphed into one of the antebellum nineteenth century’s favorite cocktails. And on a beautiful sunny spring day that’s still quite cold, this tropical flip brings the comforting taste of brûléed custard to your golden hour or, fittingly, your dessert course.