Death Flip
The Death Flip is a cocktail created in 2010 by Chris Hysted-Adams, the manager of The Black Pearl bar in Melbourne, Australia. It stands out for its ambitious combination of three high-proof, highly distinctive liqueurs with the essential and unusual addition of a whole fresh egg. The result is a surprisingly smooth, complex, and potent drink that quickly gained international acclaim, cementing its status as a modern classic.
The egg serves to create a creamy texture and a soft foam when shaken, resulting in a smooth finish. The key difference between a Flip and an Eggnog is that the latter typically includes milk or cream, making it dessert-like, whereas a Flip focuses solely on the spirit's flavor enhanced by the egg's rich texture.
The name Death Flip is not just a nod to the cocktail category but also a reference to a daring and acrobatic skateboard trick, symbolizing the challenge and unexpected nature of the drinks flavor.
Due to its catchy name and mysterious backstory, the Death Flip garnered overwhelming positive feedback and rapidly spread its reputation both within Australia and abroad. It soon began appearing on menus in bars across the US, China, and various European countries.
The cocktail has been consistently praised by major media and renowned bartenders. Eric Castro, a prominent American bartender, tasted the Death Flip in the UK and was so impressed that he referenced it in his Eater article in 2015 as one of the new classics. In 2016, the New York Times also highlighted it as one of Australias most famous contributions to the modern cocktail revival era.
A Cocktail of the Flip Category
The Death Flip is categorized as a Flip, a type of drink that originated as a hot beverage in the 17th century. Over time, the name evolved to define any cocktail that incorporates an entire egg (both yolk and white), such as the Brandy Flip or Rum Flip.The egg serves to create a creamy texture and a soft foam when shaken, resulting in a smooth finish. The key difference between a Flip and an Eggnog is that the latter typically includes milk or cream, making it dessert-like, whereas a Flip focuses solely on the spirit's flavor enhanced by the egg's rich texture.
The Audacious Blend of Three Spirits
Hysted-Adams goal was to innovate. He took three spiritsTequila, Jägermeister, and Chartreuse (Yellow)that were individually challenging for many customers due to their strong, unique profiles. His stroke of genius was combining them in precise proportions to achieve a surprisingly harmonious new flavor. He then integrated a fresh egg and simple syrup, finishing the drink with a dusting of Nutmeg.The name Death Flip is not just a nod to the cocktail category but also a reference to a daring and acrobatic skateboard trick, symbolizing the challenge and unexpected nature of the drinks flavor.
A Marketing Story That Built a Legend
Upon its launch at The Black Pearl, the bar employed an intriguing marketing tactic: they kept the ingredients a secret and used only the cryptic, captivating description: You dont wanna meet this cocktail in a dark alley. This immediately appealed to adventurous drinkers.Due to its catchy name and mysterious backstory, the Death Flip garnered overwhelming positive feedback and rapidly spread its reputation both within Australia and abroad. It soon began appearing on menus in bars across the US, China, and various European countries.
The cocktail has been consistently praised by major media and renowned bartenders. Eric Castro, a prominent American bartender, tasted the Death Flip in the UK and was so impressed that he referenced it in his Eater article in 2015 as one of the new classics. In 2016, the New York Times also highlighted it as one of Australias most famous contributions to the modern cocktail revival era.
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