This cocktail is a take on the old traditional 'flip'. Originally it consisted of a mixture of beer, rum and sugar which was heated - a common drink of sailors. The heating (with a red hot iron) would cause the drink to froth (flip) hence the name. Over the years, the drink has modified and now the beer has disappeared and the sugar and egg ratio has increased.

The masterful Jerry Thomas featured the flip in the classic 'How to Mix Drinks' or, the Bon-Vivant's Companion. He specified that the 'pouring back and forward between two vessels' produces the desired smoothness in the drink.

The Orange flavours of the Cointreau blend perfectly with the juicy plum, ripe fig and candies orange flavours in the Remy Cognac.

Try this soon and have a mid - winter Christmas! Enjoy.

INGREDIENTS:
15ml Remy Martin XO Cognac

15ml Cointreau

15ml Fresh Espresso (chilled)

1 egg

1 tsp white sugar

45ml heavy cream

METHOD:
Separate the egg and lightly beat the white until frothy. In a separate bowl, beat the egg yolk with the sugar. In a small pan combine the Remy Martin Cognac, Cointreau, coffee and cream and warm over a very low heat. Allow to cool, then whisk it into the egg yolk. Add the egg white to the egg and cream and pour briefly back and forth between two glasses until it is smooth. Pour into a tall glass over crushed ice.

GARNISH:
Lightly grate some fresh nutmeg over the top before serving.