A-go Flip

[Photo: Lizz Schumer]

The A-go Flip, conceived by Matt Poli of The Publican in Chicago, is a deep and complex riff on classic eggnog. With rum and rich PX sherry as a base, it has the creamy feel we all know and love, with flavors that will make even non-noggers take notice.

Note: to make demerara syrup, mix 1/4 cup demerara sugar into 1/4 cup hot water until fully dissolved.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at lizzschumer.com or followed @eschumer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

A-go Flip

About This Recipe

Yield:makes 1 cocktail
Active time:8 minutes
Total time:8 minutes
Special equipment:shaker, strainer, 8-ounce juice glass or small highball
This recipe appears in: Your New Christmas Cocktail: Matt Poli's A-go Flip


  • 1 whole egg
  • 1/2 ounce Pedro Ximenez Sherry
  • 1/2 ounce aged rum, such as Atlantico Reserva
  • 3/4 ounce Angostura bitters
  • 1/2 ounce demerara syrup (see note above)
  • Garnish: cinnamon stick


  1. 1

    Crack egg into cocktail shaker. Add sherry, rum, bitters, and demerara syrup. Dry shake to emulsify egg, about 15 seconds.

  2. 2

    Add ice to cocktail shaker and shake until well chilled, about 15 seconds. Strain into cocktail glass. Grate cinnamon stick on top of drink and serve.


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