Negroni Flip
Dry shake ∙ 5 min ∙ 22.8% ABV ∙
The Negroni Flip shakes gin, a red bitter such as Campari and Carpano Antica vermouth with whole egg, fine-strained up into a coupe. Silky and custard-thick, bitter orange and dark vermouth spice ride over a creamy egg body, finishing dry rather than sweet.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Dry shake (without ice) all ingredients: London dry gin 30 mlRed bitter 30 mlCarpano Antica Formula vermouth 30 mlSugar syrup 5 mlSaline solution 2 dashesEgg 1 pc
- Shake again with ice
- Fine strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Dry shake the egg and spirits hard without ice first — this builds the foam that a single ice shake cannot.
- Express the orange twist directly over the foam so the oils sit visibly on top rather than sinking in.
- Chill the coupe well before straining; the drink has no ice in the glass to keep it cold on its own.
History
The Negroni Flip has no single credited creator, bar, or year on record: it is consistently described simply as a Negroni made in the flip style, built with the same equal-parts gin, Campari, and sweet vermouth but shaken with a whole egg and a touch of sugar syrup to give it a rich, frothy texture. The technique nods to the historic flip, a drink family dating back centuries that originally paired spirit with sugar and egg; modern bartenders revived that format and applied it to the Negroni as craft cocktail menus rediscovered egg-based drinks.
The Negroni itself is traditionally traced to Florence, Italy, where Count Camillo Negroni is said to have asked a bartender to strengthen his usual Americano by replacing the soda water with gin, sometime around 1919. Its origin is disputed among several claimants, and the one defining change in the Negroni Flip is the addition of a whole egg shaken into the classic formula for a smoother, custard-like body.
