How the Death Flip Became a Modern Classic
The brash combination of Chartreuse, Jägermeister, tequila and a whole egg is the only flip to enter the contemporary cocktail canon.
- story: Robert Simonson
- photo: Lizzie Munro
Death Flip
“You don’t wanna meet this cocktail in a dark alley.”
- story: Tatiana Bautista
- photo: Lizzie Munro
Can You Flip It?
We added a whole egg to seven classic drinks. Here’s what happened.
- story: Punch Staff
- photo: Lizzie Munro
That Mustache Feeling
This guilty-pleasure flip is built on a base of Cinnabon Vodka that's shaken with ginger syrup and a whole egg.
- story: Chloe Frechette
- photo: Lizzie Munro
Daily News: James Beard Nominees Announced, Campari Buys Grand Marnier
Your daily dose of news and happenings from around the drink-o-sphere: – Campari has agreed to buy Grand Marnier Group—the first acquisition for the Italian spirits brand since 2014—for nearly…
- story: Punch Staff
How Well Do You Actually Know the Flip?
This more than 300-year-old category of drinks is still alive and well, thanks to the enduring deliciousness of the classics, and their modern brethren. Here, get to know the flip…
- story: Punch Staff
- photos: Lizzie Munro
Brandy Flip
The spiritous companion to the classic Sherry Flip is a classic combination of whole egg, brandy and sugar, shaken to a frothy head and garnished with fresh nutmeg.
- story: Bianca Prum
- photo: Lizzie Munro
Bartender’s Choice: “Something With Beer”
Thanks to an ever widening array of styles, bartenders are finding new ways to incorporate beer into cocktails as a means of adding both flavor and texture.
- story: Punch Staff
- illustration: Natalie K Nelson
U Drop Inn Flip
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…
- story: Bianca Prum
- photo: Lizzie Munro
Elephant Flip
A bittersweet take on the Colonial flip, Sara Justice builds on a base of Ramazzotti, Jamaican rum and bourbon, adds flavors of chocolate and pomegranate and tops it all with…
- story: Lizzie Munro
