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."

cocktailsGlassware Guide


Slideshow: Cocktail Party Recipes


  • Servings: Makes 1 drink

Related Video

More Videos
How to Make a Boozy Watermelon Slushy


  • 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

494008 recipes/cafe-brulot-flip 2013-12-06T23:14:43+00:00 Scott Marshall fall|winter|christmas|cocktail-party|holiday-open-house|cocktails|1|cocktail-app|creative|cocktail-app|brandy november-2011,jackson cannon,scott marshall,Drink,after dinner drink,dessert drink,flip cocktail,cognac,Galliano,Velvet Falernum recipes,cafe-brulot-flip 494008

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5