55 / 156
FLIPS
55
FLIPS.
(See also page 86.)
In order to obtain the necessary smoothness, one of the
chief characteristics in Flips of all kinds, it is essential
that the eggs be thoroughly beaten up, and the mixture
passed repeatedly from one vessel to another.
Avenue Flip.
Put into a small tumbler one egg, half a wine
glass ofsherry, a quarter ofawineglass ofbrandy,
and a quarter of a wineglass of raspberry syrup;
add shaved ice, shake well, strain, and dust
with nutmeg.
Champagne Flip.
Put into a small tumbler one egg thoroughly
whisked, a teaspoonful of icing sugar, and a
quarter ofa pint of champagne; mix well with
a spoon, pass from glass to glass until smooth,
and dust with cinnamon and nutmeg.
Port Flip.
Put into a tumbler one egg, a teaspoonful of
icing sugar, and a wineglass of port wine; add
shaved ice, and shake well, then strain, and dust
with nutmeg.
Sherry Flip.
Put into a tumbler one egg, a wineglass of
sherry, a little shaved ice, and a teaspoonful
of icing sugar; shake well, strain, and dust with
nutmeg.