New York Flip

About the New York Flip

The New York Flip layers Timber Creek Florida Whiskey with black port, a whole egg yolk, heavy cream, simple syrup, and a dusting of nutmeg, dry shaken first and then shaken again with ice for a rich, silky, dessert style drink. Flips are one of the oldest cocktail formats around, built specifically to showcase how a spirit behaves against egg and cream, and this one leans on the port for fruit and body while the whiskey supplies the backbone. Timber Creek Florida Whiskey is distilled from grain grown and processed on the distillery’s own Crestview farm, then aged in individual barrels and blended through the PureBlend process, which gives it a caramel and toasted grain character that comes through clearly even under the richness of egg yolk and cream; a thinner or blander whiskey would simply vanish here.

The port (used as a secondary, fortified wine component rather than a competing spirit) adds dried fruit and a touch of sweetness that rounds out the whiskey’s oak notes. To build it, dry shake all the ingredients first without ice to fully emulsify the egg yolk, then add ice and shake again hard until well chilled, and strain into a chilled coupe with a final pinch of grated nutmeg over the foam. It pours a pale tawny color with a thick, custard like head.

This is an after dinner drink through and through, closer to dessert in a glass than a typical cocktail, and it pairs beautifully with chocolate cake, bread pudding, candied pecans, tiramisu, or vanilla custard. Because the raw egg yolk is central to the texture, use pasteurized eggs where possible and serve the drink promptly after shaking so the emulsion stays smooth rather than separating in the glass. Because it is rich and higher in alcohol than it tastes, sip it slowly and treat it as a nightcap rather than a round, and always drink responsibly.

The New York Flip layers Timber Creek Florida Whiskey with black port, a whole egg yolk, heavy cream, simple syrup, and a dusting of nutmeg, dry shaken first and then shaken again with ice for a rich, silky, dessert style drink. Flips are one of the oldest cocktail formats around, built specifically to showcase how a spirit behaves against egg and cream, and this one leans on the port for fruit and body while the whiskey supplies the backbone. Timber Creek Florida Whiskey is distilled from grain grown and processed on the distillery’s own Crestview farm, then aged in individual barrels and blended through the PureBlend process, which gives it a caramel and toasted grain character that comes through clearly even under the richness of egg yolk and cream; a thinner or blander whiskey would simply vanish here.

The port (used as a secondary, fortified wine component rather than a competing spirit) adds dried fruit and a touch of sweetness that rounds out the whiskey’s oak notes. To build it, dry shake all the ingredients first without ice to fully emulsify the egg yolk, then add ice and shake again hard until well chilled, and strain into a chilled coupe with a final pinch of grated nutmeg over the foam. It pours a pale tawny color with a thick, custard like head.

This is an after dinner drink through and through, closer to dessert in a glass than a typical cocktail, and it pairs beautifully with chocolate cake, bread pudding, candied pecans, tiramisu, or vanilla custard. Because the raw egg yolk is central to the texture, use pasteurized eggs where possible and serve the drink promptly after shaking so the emulsion stays smooth rather than separating in the glass. Because it is rich and higher in alcohol than it tastes, sip it slowly and treat it as a nightcap rather than a round, and always drink responsibly.