The Chi-Town Flip was first introduced by bartender Ted Haigh in his book “Vintage Spirits and Forgotten Cocktails” in 2010. It is a mixed drink that was invented in the city of Chicago. It is a variant of the classic whiskey flip. The cocktail is made with bourbon, Drambuie, and egg yolk. The drink is served hot or cold depending on the temperature at the time it’s being prepared.
Over time, the ingredients have evolved to include different types of fortified wines and liquors such as Cognac, Armagnac, Brandy, Whiskey, Sherry and Calvados . This drink has been served at some of the most iconic bars throughout history including Harry’s New York Bar, Harry’s Bar.
2 ounce Bourbon whiskey
¾ ounce Tawny port
¾ ounce Fresh lemon juice
¾ ounce Vanilla liqueur
¼ ounce Simple Syrup
1 Whole Egg
3 Drops Angostura Bitters
Freshly grated nutmeg
1. Shake first six ingredients without ice.
2. Add ice and shake again.
3. Strain into ice-filled Collins glass.
4. Add bitters and top with nutmeg.
5. Serve in a Collins Glass.
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