What is a flip, you ask? Back in the late 1600s, a “flip” was described as a drink consisting of rum, beer and sugar which was then heated with a hot iron. The heat of the iron caused frothing, or “flipping”, hence the name. Eventually, the hot iron was replaced by egg whites to create the “flip”, the amount of sugar was increased, beer was 86ed and the cocktail served cold. Flips can be made with just about any spirit - brandy, rum, gin, whiskey - but the common ingredient is the egg white.
This elegant pear flip has spicy notes of cardamom, mint and ginger - perfect for a fall brunch or served at a holiday party. Be sure to purchase the freshest, highest quality eggs. We recommend doubling up on the Pear-Cardamom Syrup as it’s not only delicious in cocktails but great in desserts, too.
Pear Cardamom Flip Cocktail
Courtesy of Pear Bureau Northwest
1 ripe USA Pear, divided (experiment with the Green Anjou, Comice and Concorde varieties)
8 medium-sized mint leaves
1 tsp huckleberry liqueur
1 tsp pear liqueur, such as Clear Creek Pear Brandy or Aqua Perfecta Pear Eau de Vie
2 dashes orange bitters
3/4 oz pear-cardamom syrup (see recipe below)
1-1/2 oz light rum
3/4 oz fresh-squeezed lemon juice
1/4 oz fresh ginger juice
1 large egg white
For the Pear-Cardamom Syrup:
1 cup granulated sugar
1 cup water
1/2 USA Pear, shaved w/ vegetable peeler
1 tsp ground cardamom
Dice 1/4 of the pear into 1/4” cubes and place in rocks glass with huckleberry liqueur, mint and brandy. Stir to combine. Cut another 1/4 of pear into large chunks. Put in shaker and add bitters and pear-cardamom syrup. Muddle until pear is completely broken down. Add rum, lemon juice, ginger juice and egg white. Fill with ice and shake for 30 seconds. Add ice cubes to rocks glass with pear cubes. Strain cocktail into glass and garnish by standing a paper-thin slice of pear in froth.
To make the Pear-Cardamom Syrup:
Bring sugar and water to boil in small pot. Remove from heat and add pear and cardamom.
Cover and let sit for 20 minutes. Strain and chill.