Café Brûlot Flip

Scott Marshall, principal bartender at Drink in Boston, came up with this rich, spicy after-dinner drink. "I love flips," he says of the category of cocktails that contain a whole raw egg. "The egg adds a velvety creaminess that surprises most people."

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Slideshow: Cocktail Party Recipes


  • Servings: Makes 1 drink

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  • 1/4 ounce Velvet Falernum (clove-spiced liqueur)
  • 1 large egg
  • Ice
  • 1 1/2 ounces Cognac
  • 1/2 ounce Grand Marnier
  • Dash of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters, for garnish
  • 3/4 ounce coffee liqueur, preferably Galliano Ristretto

How to make this recipe

  1. In a cocktail shaker, combine all of the ingredients except ice and the bitters; shake well. Add ice and shake again. Strain into a chilled coupe; garnish with the bitters, swirling them decoratively.
Contributed By Photo © Tina Rupp Published November 2011

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