Amaro Flip
A whole egg, a rich amaro, and grated nutmeg — dessert in a glass.
The Method
How to make it
- 01
Crack the whole egg into a shaker and add amaro, rum and syrup.
- 02
Dry-shake hard, without ice, for 15 seconds to emulsify.
- 03
Add ice and shake again for 15 seconds until the tin is painfully cold.
- 04
Double-strain into a small chilled wine glass.
- 05
Grate fresh nutmeg generously over the foam.
Bartender's Tip
Grate the nutmeg to order from a whole seed. Pre-ground nutmeg tastes of dust and is the fastest way to ruin an otherwise beautiful flip.
A Little History
Flips date to the 1690s, when tavern keepers plunged a red-hot iron into ale, rum and egg. The cocktail revival brought the whole-egg version back, and amaro turned out to be its ideal modern base: the bitterness cuts the richness that makes most flips a one-and-done drink.
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