The Flip, particularly the variety made with Rum, is renowned as an old-fashioned drink of great popularity among sailors. It is usually made in the following manner:

Rum Flip

1 Egg. (1 whole Egg)
1/2 Tablespoon of Powdered Sugar. (Generous teaspoon Caster Sugar)
1 Glass of Rum (2 oz Ron de Jeremy), Brandy, Port Wine, Sherry, or Whisky.

Shake well and strain into medium size glass. Grate a little nutmeg on top. In cold weather a dash of Jamaica Ginger can be added.

Well, that was, as they say, a bit of a “clusterbleep”. Bizarre enunciation, flying ice cubes, running out of space on camera memory card, even forgetting to take a picture before sampling the drink. Sheesh.

Well, narration was an experiment, and considering drinking is involved, it’s kind of amazing this sort of thing doesn’t happen more often. Well, anyway…

The Flip, along with the Toddy, is a very old style drink which can be served hot or cold. The most basic form of the flip is nothing more than a Toddy with a whole egg added, shaken up, and strained. Like the Toddy, pretty much any form of alcoholic beverage can be used as a base, from Beer to Whiskey to Sherry.

Some delicious modern variations on the Flip include those based on Amaros, (Kirk Estopinal’s Cynar Flip comes immediately to mind,) and those flips based on Spirits which hadn’t really come to light in the 19th Century, like Tequila or Mezcal.

Regarding the Rum, apparently some Finns were sitting in a bar, joking around about how the Spanish word for Rum is Ron. Riffing on Rum names like Ron de Barrilito, Ron Abuelo, and Ron Zacapa, they cracked themselves up with an idea to name a Rum after 1970s Porn star Ron Jeremy. “Dude, Ron de Jeremy! How cool would that be!? F-Yeah! High Five, Bro! Rock on, let’s do it!” Or whatever the Finnish equivalent of that exchange might be.

Also, apparently with some money to burn, they called up Mr. Jeremy’s people with the idea, and he agreed. So, yes, this Rum, from the aptly named One Eyed Spirits, is named after Ron Jeremy. I guess the nice part, especially for a rum that appears to come in a container intended for urine samples or glucose supplements, is that it isn’t bad. It’s got enough character to stand up in a simple drink like this flip. I doubt it will find a place in my liquor cabinet, but I wouldn’t kick it out of bed.

Regarding safety: Clearly, holding ice cubes in your hand and cracking them with a 6 inch chef’s knife isn’t really, uh, wise? Don’t do that. Or if you do, don’t say you saw me do it here. You can, however, blame Andrew Bohrer, who showed me this technique. Also, as with any recipe containing uncooked eggs, there is some small chance of salmonella. If that risk bothers you, use pasteurized eggs.

Music in the background is from the excellent new Mountain Goats album, “All Eternals Deck”.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.