Negroni Week: Negroni Flip

Negroni Flip

For today’s Negroni Week creation I get a little fancy with something called the Negroni Flip. In cocktail parlance, a flip is a drink that combines a whole egg along with a little bit of sugar (usually in the form of simple syrup these days) to bring additional complexity to an otherwise spirit-forward concoction. If you’ve ever had eggnog, a flip has a similar consistency and mouthfeel.

In the nascent days of mixology, a flip was comprised of ale, rum, sugar, and eggs, but these days it tends to refer to any drink made with a whole egg. It follows then that a Negroni Flip is simply a standard Negroni recipe shaken with an egg and simple sugar.

So let’s get to it!

For the Negroni Flip, I reverted back to the same ingredients I used earlier when I stirred up the week’s first Negroni: Ford’s Gin, Carpano Antica Vermouth, and—of course—Campari.

Negroni Flip Ingredients

1 oz. Ford’s Gin
1 oz. Carpano Antica
1 oz. Campari
1/4 oz. Simple Sugar
1 whole egg

How to Mix a Negroni Flip

A Negroni Flip is made much in the same way as the Negroni Sour I made earlier in the week. Because The Negroni Flip contains an egg, it’s a shaken cocktail.

Crack a whole egg (both the yolk and white) into a Boston shaker. Add the rest of the ingredients and dry shake (without ice or with just one ice cube) for 10 to 15 seconds. Separate the tins, add ice, and shake again for another 10 to 15 seconds or until the metal tins are very cold. Strain with a Hawthorne strainer into a glass of your choice. I opted for this unusual Sazerac-style glass I found in the back of my cupboard. Garnish with an orange twist.

The egg adds a nice creaminess, and the addition of sugar cuts the bitterness of the Campari ever so slightly. This all makes a really smooth cocktail that’s way too easy to drink.

The Negroni Flip is served with the small caveat that consuming raw eggs could possibly cause unwanted gastro-intestinal distress—unless that egg is shaken vigorously with a fair amount of germ-killing alcohol. At least that’s what we amateur barmen tell ourselves.