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Cocktail History
The French Toast Flip is a sherry, Scotch, and brandy cocktail that was created by Erick Castro while at Polite Provisions in San Diego, California. First found in Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH, this variation of the recipe adds a symphony of brunch flavors to a classic flip template featuring a spirit, sugar, and egg.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Oloroso Sherry: This is one of the base spirits. The recipe calls for an Oloroso sherry because it lends a pleasant nuttiness to the drink, but if you can’t find one of those, you can also substitute it for an Amontillado sherry.
Scotch: This is another base spirit. It adds the whisky’s distinct smokiness to balance the sweeter ingredients. We used Tomatin 12-Year Scotch because it’s a smooth single malt whisky with a classic flavorful profile. For a low-proof version of this drink, try Green Label Single Malt Whiskey Non-Alcoholic Alternative in place of the Scotch.
Apple Brandy: This is the other base spirit. It adds a hint of brandy spice and fruitiness. We used Calvados because it’s one of the highest quality apple brandies on the market and features notes of pear, apricot, and baking spices. For a low-proof version of this drink, try apple cider and Escape Mocktails Non-Alcoholic Cognac Alternative in place of the apple brandy.
Maple Syrup: This adds all of the drink’s maple flavor. We used a locally made maple syrup from our grocer.
Allspice Syrup: This adds a hint of allspice flavor. We made ours at home using Alex’s stovetop recipe.
Whole Egg: This adds thickness and body. When a recipe calls for whole egg, it means the egg white and yolk. Most cocktail recipes only call for egg white, and that’s what makes flips unique.
Orange Bitters: This is a type of spirit infused with orange and botanicals. They add citrus flavor and spice to the drink for more complexity. We used Crude Bitters Sycophant Orange & Fig Bitters for their classic citrus taste with notes of fig, earthiness, and vanilla. For a low-proof version of this drink, try All The Bitter Alcohol-Free Orange Bitters in place of the bitters.
Ground Cinnamon: This is the garnish. It adds the aroma and the taste of cinnamon.
Tasting Notes
The French Toast Flip starts with the enticing aroma of cinnamon and has a thick, heady flavor that combines apple and maple with the slight woodsiness of Scotch, all of which goes down with the sweet aftertaste of sherry, orange, and maple.
Our Opinion of This Cocktail Recipe: We have yet to meet a flip we didn’t enjoy somewhat, but the French Toast Flip immediately shot to the top of our list of favorites. And since its ingredients are so common, we hope you’ll treat yourself to one as soon as you can too.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐⭐
“I’m not usually one for sweeter drinks, but this one was honestly very tasty. We’re pretty sure it was a typo, but the original specs in the book called for four (yes, four!) full ounces of maple syrup, but we ended up using just one. That paired with the Tomatin 12-Year Scotch and Calvados made this drink absolutely delightful. It was all at once aromatic, sweet, boozy, heavy, and delicious. Definitely worthy of its name, with flavors of a classic nostalgic breakfast.”—
Kendall’s Take: ⭐⭐⭐⭐⭐
“I don’t typically care for egg in my cocktails, but my god, this is such a good cocktail! It’s sweet but not so much that those who don’t usually enjoy dessert drinks would take one sip and nope out of finishing the rest right away. I would definitely describe it as brunch in a cocktail, so the name is fitting. Give this a try next time you want to make drinks at breakfast but are interested in something other than a Mimosa.”
Recipe
This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.
Add sherry, Scotch, apple brandy, maple syrup, allspice syrup, egg white, egg yolk, bitters, and ice to a shaker.
Shake for 10-20 seconds.
Remove ice from shaker.
Dry shake for 5-10 more seconds to emulsify egg.
Strain into a goblet or cocktail glass.
Garnish with ground cinnamon.
Ingredients
Directions
Add sherry, Scotch, apple brandy, maple syrup, allspice syrup, egg white, egg yolk, bitters, and ice to a shaker.
Shake for 10-20 seconds.
Remove ice from shaker.
Dry shake for 5-10 more seconds to emulsify egg.
Strain into a goblet or cocktail glass.
Garnish with ground cinnamon.
Make It a Mocktail: Use Green Label Single Malt Whiskey Non-Alcoholic Alternative in place of the Scotch, apple cider and Escape Mocktails Non-Alcoholic Cognac Alternative in place of the apple brandy, and All The Bitter Alcohol-Free Orange Bitters in place of the bitters to try a low-proof version of this drink.
Tools & Glassware We Recommend
More Brunch Cocktails
If you like this brunch cocktail recipe, here are a few others we’ve tried that you may enjoy:
Nucleus Mimosa: A sparkling wine cocktail made with orange juice, cranberry juice, and a lime slice
Wisconsin Bloody Mary: A bacon vodka cocktail made with Worcestershire sauce, Bloody Mary mix, a celery stick, a meat stick, a cheddar cheese curd, a pickle spear, a green olive, and Tajín
Mocha Rum Toddy: A rum cocktail made with coffee, dark crème de cacao, simple syrup, whipped cream, and cocoa powder
Garibaldi: A Campari cocktail made with orange juice and an orange slice
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