Week 1 - The Flip
Welcome to the 2020 Great Colonial Cook Off!
If you’ve been following us on Facebook, you know that after much discussion, hand wringing and number crunching, we’ve decided not to open the Colony to the public this season. I know. We’re super bummed too. But, as the saying goes, every cloud has a silver lining. And in this case, no visitors to sample food means no holds barred on the recipes we choose. No liquor license? No problem!
Which brings us to this week’s recipe. Cook Off veterans know that we like to start each season with a beverage. This year, we’re keeping to that tradition, but with an added twist ….or rather, an added shot … or two! Yes, that’s right cook-offers, this season’s beverage is a boozy (very boozy) one.
The Flip
The name of this week’s recipe actually refers to a whole category of hot drinks. Originally considered sailors’ fare, flips combined small ( a.k.a. low alcohol) beer, brandy or rum, and a sweetener like sugar or molasses. The first written reference to flip is found in William Congreve’s comedy Love for Love, which premiered in London on April 30, 1695. In Act III, one of the characters sings a song which includes the lines:
We’re merry folks, we sailors; we han’t much to care for. Thus we live at sea; eat biscuit, and drink flip ….
By 1704, the flip turns up on our side of the pond, in American taverns:
The days are short, the weather’s cold, by tavern fires tales are told. Some ask for dram when first come in, others with flip and bounce begin. —New England Almanac, 1704
So, while there’s evidence of a beverage called flip dating from at least the late 17th century, we haven’t (yet!) been able to track down an original 17th century recipe for this drink. Instead, all of the recipes we’ve seen are 19th century interpretations. Some of these stick to the original three ingredients. Others add a whole egg, which reportedly gives the drink a thicker, creamer texture. We’ve decided to include the egg because … well, go big or go home, right?
As already mentioned, flips were hot drinks. We’ve provided instructions for stove-top warming, but Lori (and perhaps our neighbour, the Newfoundland Blacksmith) are going to try an alternative method. According to lore, tavern owners heated the ingredients by plunging a fire-heated iron poker into the drink. This caused the liquid to froth or “flip” and added a slightly bitter or burnt sugar taste. Stay tuned to the Colony’s Facebook page to see how this turns out. Fingers crossed this isn’t another case of “don’t try this at home”!
The Recipe
Warm Ale Flip
8 ounces ale, brown or dark ale
1 1/2 ounces rum or brandy
1 tablespoon of molasses (you can substitute with 1 oz of sugar syrup, made by dissolving equal parts white or brown sugar in hot water)
1 egg*
Freshly grated nutmeg to garnish
* If you decide to try the hot poker method, leave the egg out. As Lori will attest, raw egg in ale + red hot poker = scrambled egg in ale
DIRECTIONS
In a saucepan, heat the beer until just steaming (do not let it boil).
In a large heat proof pitcher or measuring cup, combine the rum (or brandy), molasses/sugar syrup and egg. Whisk until it’s a little frothy looking.
Pour the hot beer into the rum and egg mixture in a slow steady stream. Whisk steadily while combining to prevent the egg from heating too quickly.
Once combined, carefully pour the mixture back and forth between the pitcher and saucepan several times to create a frothy mixture.
Once frothy, pour the mixture into a heat safe mug(s) and garnish with grated nutmeg.
Note: We recommend you don’t omit the nutmeg. It definitely adds a needed little something.
Ready to give the flip a try? Remember to snap a pic and add it as a comment under the recipe post on the Colony of Avalon’s Facebook page for chances to win our weekly and grand prizes. Deadline for entries is Midnight, Saturday, July 11. Good luck!