French Toast Flip

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Cocktail History

The French Toast Flip is a brunch cocktail that was created by Erick Castro at Polite Provisions in San Diego, California. This variation of the recipe from Winter Drinks: 70 Essential Cold-Weather Cocktails by PUNCH adds a symphony of breakfast flavors to a classic Flip template, including a sherry, Scotch whisky, and apple brandy base, maple and allspice syrups, egg, and citrus bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Oloroso Sherry: This is a type of sherry made with white grapes, water, and yeast, which are fermented, fortified with brandy, and then aged oxidatively without flor yeast to develop a full-bodied, nutty flavor.

Scotch: This is a type of whisky made in Scotland with malted barley or grains and yeast, which are distilled and then aged in wooden barrels to develop a smoky, complex flavor.

Apple Brandy: This is a type of brandy made with fermented apple juice and yeast, which is distilled and aged to develop a smooth, fruity flavor.

Maple Syrup: This is a sweetener made with concentrated maple tree sap, which is boiled down into a rich, caramelized syrup.

Allspice Syrup: This is a sweetener made with allspice berries, white sugar, and water, which are heated and infused into a syrup with a warm, spiced flavor.

Egg Yolk: This is the yellow portion of an egg that’s separated from the white and used to add richer flavor and thick texture to cocktails.

Egg White: This is the clear portion of an egg that’s separated from the yolk and used to add frothy texture to cocktails.

Orange & Fig Bitters: This is a concentrated flavoring made with orange peels, figs, herbs, spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a slightly bitter, citrus flavor.

Ground Cinnamon: This is a spice. I used Simply Organic Ground Cinnamon.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Delicate yellow color

• Aroma: Enticing cinnamon and other spices

• Taste: Thick, heady apple and maple flavor with a slight woodsiness from Scotch

• Finish: Sweet sherry, orange, and more maple

Kendall’s Take: “I don’t typically care for egg in my cocktails, but my goodness, this is such a delicious 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 the French Toast Flip 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.