A Flip is made with a whole egg (or yolk), a base spirit, and a sweetener — shaken vigorously to create an emulsified, creamy drink without any added dairy. The egg gives it body, richness, and a foamy top. It's a wintertime format, traditionally served cold or hot, and one of the oldest cocktail categories. In AF applications, aquafaba as a whole-egg substitute gets you part of the way there; full richness is harder to replicate without the yolk's fat content.
Why It Matters
The Flip demonstrates that eggs belong in cocktails — not for flavor but for texture and richness. Understanding the Flip helps you understand how egg white (in a sour) and yolk (in a flip) produce different textural results.
Where You'll Use It
Cold weather, holiday entertaining, any time you want a dessert-adjacent cocktail experience.