Episode 13: Colonial Ale Flip

12 oz brown ale *see note
2 oz dark rum (or brandy)
1 oz molasses
1 whole egg
grated nutmeg for garnish

Pour the ale into a saucepan and heat over low to medium low heat until warm and steaming, but don’t bring it to a boil.
Meanwhile, in a small pitcher or measuring cup, combine the rum, molasses, and egg and beat vigorously with a fork or whisk until it’s a little frothy looking. Pour the beer into the rum and egg mixture in a slow steady stream, beating with a fork the whole time to prevent the egg from heating too quickly. 
Serve in a large mug (or two smaller mugs) and garnish with a sprinkle of nutmeg. 

*note: If you can find English style brown ale or Nut brown ale, it’ll be sweeter and less bitter and hoppy than American style brown ales. This is much more similar to what they would have been drinking 300 years ago. We used a beer called Rouge Hazelnut Brown Nectar with a nutty sweetness that was perfect for this drink if you can find it. If you can only find American brown ale, it’ll be fine but you may want to add a touch more molasses to combat the bitterness of the hops. 

colonial ale flip.jpg

Flip first appeared sometime in the 1690s, and it was wildly popular in colonial America for the next century. George Washington was said to be a big fan. 

Flip was made in a metal pitcher and whipped until warm and frothy with a red hot fire poker (called a flip-dog). They’d usually be served in ceramic mugs or sometimes in special flip glasses.

Sometimes they were poured back and forth between two mugs to make sure they were creamy and well blended. This pouring back and forth gave Flip the nickname “Yard of Flannel” but they also went by the names “Bellow-Stop”, “Hotch-Pot”, and “Crambambull”. 

Episode 11: The Vieux Carré

  • 1 ounce rye whiskey

  • 1 ounce cognac

  • 1 ounce sweet vermouth

  • 1 teaspoon Bénédictine

  • 2 Dashes of Angostura bitters

  • 2 Dashes of Peychaud’s bitters 

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.


The Vieux Carré dates back to a famous hotel bar in the 1930s. It first appeared in print in 1937, in “Famous New Orleans Drinks and How to Mix 'Em”.

This cocktail is a New Orleans classic, and although the name is French, the pronunciation is pure Creole. Forget your French classes and how you think “vieux carré” should be pronounced. In New Orleans, it’s simply callled a “voo car-ray”.  In French the name means ‘Old Square’ or ‘Old Quarter’, which was the original name for the French Quarter in New Orleans.

Episode 9 - The Bee's Knees

  • 2 oz Gin

  • 3⁄4 oz Fresh lemon juice

  • 3⁄4 oz Honey syrup*

  • Lemon twist for garnish (optional)

Combine gin, lemon juice, and honey syrup together in a cocktail shaker with plenty of ice. Shake until frosty and strain into a chilled coupe glass. Garnish with a lemon twist if desired.

*To make honey syrup, combine 2 parts honey and 1 part hot water and stir or shake to combine.


Interesting fact: The bee’s knees was likely invented during prohibition, with the strong flavors of honey and lemon juice meant to mask the flavor of poor quality bathtub gin.
At the time of the cocktail’s creation, the term “Bee’s Knees” meant something was great, or the best. Oddly enough, long before the phrase took on that meaning, it once meant something very very small, as in the size of a bee’s knee.

Episode 6 - The Old Fashioned

  • 1 sugar cube

  • 3 or 4 drops aromatic bitters

  • 2 or 3 drops orange bitters (optional)

  • Water

  • 2 oz rye whiskey

  • Orange twist

Place sugar cube in an old fashioned or rocks glass. Add bitters and enough water to moisten cube, then crush with a bar spoon or muddler. Add whiskey, stir to combine, and finish with an orange twist and a large ice cube.


Interesting fact:

When the word “cocktail” was originally coined, it didn’t mean a category of drinks, but was actually referring to a specific mixed drink that we know today as the Old Fashioned.

The recipe first appeared in print in The Balance and Columbian Repository in Hudson, New York in 1806.

“Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling, and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because a person, having swallowed a glass of it, is ready to swallow any thing else.”