BOSTON FLIP
Also an extremely old cocktail, flips of all sorts got their name from the original manner that the drink was "mixed." These are the famous cocktails seen in old classic films that show a bartender "throwing" between two containers (usually sterling silver). The other thing that makes a "flip" a flip, is the use of some type of raw egg. OK--I know to people who are not serious cocktail enthusiasts, this sounds gross, and like Steak Tartar, possibly dangerous. Well the gross part I can't speak to--either you like these kind of cocktails, or you don't. I'm pretty seriously into the history of cocktails, and personally enjoy Flips and Fizzes (which usually contain egg whites). As to the raw thing; it's pretty easily dealt with. First of all for eggs used in drinks or otherwise raw, it's best to go with local free range, because they will be fresher. Dropping an egg in fully boiling water for 10 10 12 seconds, will kill any bacteria, leave in a full 20 seconds, since you are only using the egg yolk--it won't cook. Also, more and more stores are carrying Pasteurized eggs for use in Nogs and such--those are not cheap, but they are safe.
2 oz. bourbon (Maker's Mark is a favorite)
2 oz. Madeira wine (real Madeira)
1 egg yolk
Small "snoot" of sugar syrup (that's just sugar dissolved in water)
Nutmeg (preferably fresh grated)
Place all of these ingredients into an ice filled shaker. Shake very well. Strain into a chilled cocktail goblet. Top with nutmeg and enjoy.
Some who make this cocktail, like to use the whole egg. Fine. It's a genuine variation, personally I like it richer with just the egg yolk. Some like to add more sugar syrup, also fine, I just think it's already sweet enough the just a dash, or "snoot." Finely some people hate, or even allergic to nutmeg, so substitute something else, like cinnamon, or skip it altogether.
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