Craft Cocktails

The Negroni Flip

By • January 23, 2014 • 6 Comments

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You'll no longer have to buy a plane ticket to get in on the cocktails at Seattle's Essex: Owners Brandon Pettit and Molly Wizenberg (a.k.a. Orangette) will be sharing their favorite recipes with us, every other week. Drink up, people.

Today: A secret ingredient turns your favorite gin cocktail into something more like a milkshake.

We’ve talked about raw egg whites in cocktails, and that means that it’s time to push on toward the next frontier: whole eggs in cocktails. It takes a leap of faith, but those who jump will not regret it. Actually, you may have made the leap without thinking about it last month, when you poured yourself a glass of boozy eggnog. Onward!

Today we’re talking flips, the general name for cocktails that contain a whole raw egg. Specifically, we’re looking at the Negroni Flip -- also known, according to our bar manager Niah, as Heaven. Niah had his first Negroni Flip at Kask, an exceptional bar in Portland, Oregon, and he’s been going on about it ever since. Basically, a Negroni Flip is just a Negroni -- equal parts gin, Campari, and sweet vermouth -- with an added dash of simple syrup and an egg, shaken until your arm falls off. (Seriously. Shake it until you can’t shake it anymore. Consider it a pre-dinner workout.)

The payoff is a gorgeous, foam-capped drink that looks like a Creamsicle in a rocks glass and tastes like Negroni-flavored ice cream. At first sip, you get a little sweetness, but wait: here comes the bitter edge of the Campari, and now a cool, velvety softness (thank you, egg) that sends it down easy. We’re not supposed to play favorites, but weeeeell, it’s our new favorite.

Negroni Flip

Serves 1

1 ounce gin
1 ounce Campari
1 ounce Carpano Antica, or whatever sweet vermouth you've got
1/4 ounce rich simple syrup (see note)
1 large egg
Orange peel, for garnish 

See the full recipe (and save it and print it) here.

Photos by Molly Wizenberg

Jump to Comments (6)

Tags: negroni, gin, cocktails, recipes, drinks

Comments (6)

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Stringio

8 months ago Layla Corcoran

I became extremely ill after a pisco sour so raw eggs, no thank you. Is there any other way to accomplish the same texture?

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8 months ago Dr.Insomnia

Some bartenders in bars where authenticity is not a requirement use powdered eggs in drinks like these. I don't know if the texture would be the same.

As for the pisco sour making you sick, people are terrible at identifying which food they consumed actually made them sick. For example, salmonella onset is 12-72 hours. You could feel sick half a day later, or 3 days later, but it's almost never the last thing that you ate or drink that has actually caused your sickness, even if that's what comes up.

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8 months ago Dr.Insomnia

As a resident of New Orleans where eggs in cocktails are not only common, but legendary, I'm glad to see this trend catching on.

But as a former bartender, negronis are my least favorite drink on the planet. I dislike all three of the ingredients in them, though I'll take gin in a fizz.

Still, I'm adventurous enough to give it a shot and be surprised. The big flaw in negronis, in my eyes, are all the bitter and tannic flavors. The rich simple syrup and egg will probably go far in balancing that out and making it palatable to me.

Stringio

8 months ago MaryAlice

Do I really want to do this to my Negroni?

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8 months ago Marian Bull

Marian is Food52's Associate Editor.

You do! I'm kind of a negroni purist, but I love this. (Molly, you are an angel for sharing this with the world.)

Me

8 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Ditto! I see your skepticism, but just give in. It's delicious.