Gin Flip

With Jackson Cannon

The Gin Flip used to be much more of an eggnog type drink because it included cream, and some still prepare it that way. The name supposedly comes from the British Navy, where a drink was prepared with a hot iron that caused the foam, then known as a “flip.” This is a version created and prepared by renowned Boston Bartender/Mixologist Jackson Cannon. It requires a willingness to do a “dry shake” first (without the ice) and then a more elaborate shake with the ice in the shaker. It is a bit more work but is entertaining to your guests as well as ending with a great tasting flip. You will want to use gin instead of a substitute such as vodka because the final taste should include the botanical flavors of the gin.

Ingredients

1 egg
1 teaspoon sugar
½ ounce almond syrup
1 ounce gin
3 to 4 ice cubes

Instructions

1. Add egg, sugar and almond syrup to a large mixing glass.
2. Shake until emulsified, about 30 seconds to a minute.
3. Add ice and shake vigorously, about one minute.
4. Strain drink into a cocktail glass and enjoy.

Drink recipe courtesy of Jackson Cannon, Eastern Standard, 2010.

Mixologist At one of Boston’s most successful restaurant-bars, a head mixologist plies his craft. Jackson Cannon, 44, is Eastern Standard’s bar manager and one of Boston’s revered senior mixologists. Cannon’s cocktail style is classic, but not conservative, and he views drink making as a tool of hospitality, not as an end in and of itself. Eastern Standard’s success as a hip American bistro is partly due to Cannon’s lengthy cocktail menu which helps appeal to the broad cross-section of diners who might come from nearby Fenway Park, from the adjoining hotel or who are there just for the cocktails. It’s all balanced with top-notch front-of-house service that keeps locals coming back. Cannon is foraying into largely uncharted territory for modern American mixologists: the art of making homemade vermouth. Along with the help of other protégés he’s trained and other vermouth enthusiasts, he’s creating his own recipes and laying the groundwork for one of the next trends in artisanal mixology.