Bourbon Flip Shot

A silky bourbon shooter in the Flip tradition, shaken with egg yolk and cream to deliver a rich, foamy texture with deep caramel warmth in concentrated form.

The Bourbon Flip Shot condenses the Flip cocktail format — one of the oldest documented drink categories in American bartending — into a concentrated single-serve shooter that delivers the same rich, egg-and-spirit combination in a fraction of the volume. The Flip dates to Colonial American tavern culture of the late 17th century, where hot versions were prepared with a heated iron poker plunged into sweetened ale and rum, creating a frothy, warm drink that kept tavern customers warm through New England winters. The cold Flip emerged as the standard format in the 19th century: spirit, sugar, and whole egg shaken together to produce a silky foam. Jerry Thomas's 1862 Bar-Tenders Guide codified the category and documented versions across multiple spirits. Bourbon is a particularly natural Flip base because its barrel aging produces vanilla, caramel, and spice notes that are genuinely enhanced by the egg's fat and protein — the yolk contributing richness that amplifies bourbon's own sweetness, while the white creates the foam that defines the format. The shot version captures the essential Flip character — creamy, warming, bourbon-forward — in a form suited to casual party service, delivering the traditional format's quality in a modern context. Scaling down requires adjusting the egg quantity: a single yolk or a small measure of egg white is typically used rather than a whole egg.