Join us every Wednesday for a selection of Flips

A centuries-old classic, the flip began in 1695 as beer, rum, and sugar seared with a hot iron. As bartending matured, the beer disappeared, a whole egg was added, and the drink moved from hearth-hot to elegantly chilled. Jerry Thomas’s 1862 guide championed vigorous mixing to build the flip’s signature smoothness. That’s still the soul of the drink. Ours is rich and satin-soft—spirit, sugar, and egg—balanced with subtle spice, a quiet salute to its fiery start.