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Flip!^
RUM FLIP
Which Dibdin ^ has immortalized as the favorite beverage
of sailors (although we believe they seldom indulge in it)—
is made by adding a gill of rum to the beer, or substituting
rum and water, when malt liquor cannot be procured. The
essential in flips of all sorts is, to produce the smoothness
by repeated pouring back and forward between two vessels,
and beating up the eggs well in the first instance; the sweet
ening and spices according to taste.
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RUM FLIP
Another recipe
Keep grated ginger and nutmeg with a little fine dried lemon
peel, rubbed together in a mortar.
To make a quart of flip: put the ale on the fire to warm,
and beat up three or four eggs with four ounces of moist
sugar, a teaspoonful of grated nutmeg or ginger, and a gill
of good old rum or brandy. When the ale is near to boil, put
it into one pitcher, and the rum and eggs, etc., into another;
turn it from one pitcher to another till it is as smooth as
cream.
1 Charles Dibdin, the English naval song writer and dramatist. He
wrote seventy dramatic pieces and about nine hundred songs, of which
Poor Jack and Tom Bowling are the most famous.
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