MxMo LIV: See You on the Flipside - Onaboat Flip

It's time for for the first Mixology Monday of the new year, a monthly event that never fails to lure me into making a drink and getting a post up on this blog of mine. January brings us the theme "See You on the Flipside" brought to us by our host Josh Cole at Cocktail Assembly. And how does one reach the Flipside? By having a flip of course. Back in the years of America's youth, a flip referred to a concoction made with hot ale mixed up with sugar and spices, some fortifying rum, and whole eggs, poured back and forth to mix and froth it up. These days, the ale is optional at best and flips are typically a spirit mixed with a liqueur or other sweetener, and the whole egg remains key; they are also now often served cold. If you are having trouble imagining, think eggnog with some extra flavor kickers. Flips are rich and hearty and smooth and creamy, and lend themselves well to winter drinking, although Josh likes 'em anytime:

That’s right. Flips. You see, I figure this would be a great time to strategically use all this combined creative and crafty brainpower to build up a list of recipes to keep me loaded up on flips the entire year. They are, after all, a favorite of mine. I’ve heard some say that it’s a fall/winter drink only. I disagree apologetically. The flip is one of those cocktails that so successfully defies the seasons. When it’s cold and the icy chill is tearing it’s way through to our bones, the heated flip opens it’s arms and embraces us like a warm blanket. When it’s hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch. There’s never a bad time or temperature to enjoy the frothy glory that is the flip. And that, my friends, is our challenge this month.

I toyed with the idea of trying a hot flip, but since my only previous experience making one was cold (my Breakfast of Champions flip back for the MxMo Dizzy Dairy), I decided to first stick with what I knew. I then ran out of time and didn't try a hot flip; perhaps I will get inspired soon, but mostly seems like I would end up making a mess. Here is what I made:

Onaboat Flip

• 1½ oz reposado tequila 
• ¾ oz fino sherry
• ¾ oz cinnamon syrup (or ½ oz for slightly drier flip)
• 2 dashes Rhubarb Bitters
• whole egg
• Bittermens Xocolatl Mole bitters to dash on foam

Dry shake, shake with ice, and double strain; top foam with a couple dashes of the Mole bitters

I've enjoyed the combination of cinnamon and sherry (and tequila) in my previous Don Sangria, so decided to start there, since I've seen flips before that used both a spirit and a fortified wine such as port as their base. I went with Mole bitters for garnish in lieu of the more traditional grated nutmeg, and they played a similar role in that they lent a nice aroma upon first sipping the drink. The whole egg does a remarkable job of tempering both alcohol and sweetness, but with ¾ oz cinnamon syrup the drink is still pretty sweet and as such would be well suited for a nightcap. I had actually intended to use only ½ oz of the syrup, but didn't consult my scribbled plan and didn't notice until after I tasted it; after trying I think it worked, but I would consider dialing it back to ½ oz depending on mood. The tequila hangs in the background and adds some depth and it most apparent as a hint of flavor in the finish.
As for the name, the only things that occurred to me were the many "flip" references in the lyrics to "I'm on a Boat":

I got my swim trunks
And my flippie-floppies
I'm flipping burgers, you at Kinko's
Straight flipping copies

I'm riding on a dolphin, doing flips and shit...

Between that and the brininess I find in the fino, and lacking any better ideas, I dubbed the drink the Onaboat Flip. So there you have it. Plus, it gives me an excuse to embed it here:


UPDATE: Josh has posted the roundup, head over there to check out all the flips for the month.