Where getting lost is part of the adventure… and finding your way home a pleasant surprise.


A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.


flip prepOriginally 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.Flip eruption

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1 Comment

  1. AFWade

    It’s a lot of fun to watch, even better if you grab a cold one and let your brother drink the Flip!


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