1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Flips The Flip was at one time a hot drink served in an earthenware mug, much favored in England and Amer ica before tea and coffee came into common use. The drink was composed of ale, egg, nutmeg, sugar, ginger, and brandy or rum. It was made sizzling hot by heating an iron loggerhead, or flip-dog, in the fire until it was red-hot and thrusting the heated end into the mug of mixed liquor, whence a sound like "Sz-z-z-t!" resulted, and a vapor like heaven arose. The flips of today have gone cold, and the flip-dog re mains chilled and neglected by the fireplace, its solitary use now to poke the burning logs. Ice has taken the place of heat in the various concoctions carrying the anci ent name. Some of these, relics of a past, are given be low. Ale Flip: Beat up an egg with a half-teaspoon of sugar, fill the glass with ale, mix well with a spoon and grate nutmeg on top. Brandy Flip: Fill the glass half-full with crushed ice. Put in one egg, one jigger brandy, a teaspoon of sugar. Beat until it froths and grate nutmeg on top. In similar manner is made a Rum Flip, a Gin Flip, a Sherry Flip, or a Whiskey Flip. A Yankee Flip has a jigger of apple brandy added to the egg and sugar. All must be topped with grated nutmeg.

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