U Drop Inn Flip

Demario Wallace, Pouring Ribbons | New York City

Swapping French brandy for a mixture of rich Brandy de Jerez coupled with malty genever, alongsidecrème de cacao and a cocoa powder, Demario Wallace’s U Drop Inn Flip is a more robust take on the original Brandy Flip.


Serving: 1

  • 1 1/2 ounces genever, preferably Bols
  • 3/4 ounce Lustau Solera Gran Reserva Brandy de Jerez
  • 3/4 ounce dark crème de cacao, preferably Tempest Fugit
  • 1/4 ounce palo cortado sherry, preferably Lustau Peninsula
  • 1 teaspoon vanilla syrup (see Editor's Note)
  • 1 teaspoon amaro, preferably Nardini
  • 1 dash Peychaud's bitters
  • 1 whole egg

Garnish: cocoa powder, sea salt

  1. Combine ingredients in shaking tin without ice and dry shake.
  2. Add ice and shake.
  3. Fine strain into fizz glass and garnish.