Death Flip

A potent modern flip born at Melbourne's Black Pearl in 2010, the Death Flip folds blanco tequila, yellow Chartreuse, and Jägermeister around a whole egg, dry-shaken into a deceptively smooth, custardy whole. Bartender Chris Hysted-Adams built it to win over drinkers wary of his three favorite spirits, hiding the formidable lineup behind a velvety texture and a dusting of nutmeg. Surprisingly elegant for its fearsome reputation, it has become a contemporary classic.

ClassicSpirit-ForwardAfter DinnerContains Egg

Ingredients

  • 1 ozTequila Blanco
  • 0.5 ozHerbal Liqueur(Yellow Chartreuse)
  • 0.5 ozJägermeister
  • 0.25 ozSimple Syrup
  • 1 pieceWhole Egg

Garnish: Grated Nutmeg

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine the tequila blanco, Yellow Chartreuse, Jägermeister, simple syrup, and the whole egg in a shaker.

  2. 2.

    shake

    Dry shake hard without ice to emulsify the egg and build a creamy texture.

  3. 3.

    shake

    Add ice and shake again until well chilled.

  4. 4.

    strain

    Fine strain into a chilled coupe, served straight up with no ice.

  5. 5.

    garnish

    Dust the surface with freshly grated nutmeg.

Flavor Profile

herbal
49%
spiced
33%
sweet
33%
earthy
25%
body
24%
viscosity
23%
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