Originally common in Colonial taverns and waterfront dives, flip is basically a beer hot toddy. Andy tells me it does nothing to improve the flavor of beer and I haven’t found anyone who actually likes it, but the drink is steeped in history and it is fun to make. There are many variations, some with egg, or substituting whiskey or brandy for the rum. Raw sugar or honey can be used for the sweetener and any citrus will work. Stay away from hoppy beers as the heat will increase the bitterness. Stouts, nut browns and cream ales seem to work best; the sudden heat caramelizes their sugars.

• 8 oz Beer
• 1 oz dark rum
• 2 Tbs molasses
• 1 orange
• nutmeg
• ginger
• cloves
• Flip iron
• 16-20 oz metal stein

Combine beer, rum, and molasses in large metal stein. Cut a wheel from the orange and juice the rest, stirring the juice into the beer and rum. grate fresh ginger into mixture. Stud the orange wheel with cloves and set aside.

Heat flip iron red hot and plunge it into the beer/ rum mix. It will erupt and foam. Grate a little nutmeg over the foam add the orange wheel and enjoy your flip. Repeat as necessary.