We're making a flip today! Not doing a flip, because I haven't done one of those since high school, long before I ever had a sip of booze. No, this flip is something much richer and way more rewarding than rotating 360° in the air and landing back on your feet again. At least that's what I keep telling myself.

A flip is a category of drink that basically just has one solid qualification: it's got a whole raw egg in it. I know some of you are all "But, salmonella!" or just generally "But, yuck!" and I know this because it's exactly what I heard from Beau the first time I tried making a flip for him. But listen, the full-bodied creaminess that raw egg brings in is just simply worth a little bit of risk danger, but legally* now I have to say that I'm not responsible for any illness brought about by the consumption of raw proteins in your home.

* This is a funny joke because I do not have a lawyer.

So for this flip we're gonna draw from the repertoire of the Carthusian monks, who, besides being highly devoted men of religion, are also responsible for the invention of a certain booze, one of the literal best liquids on the face of the Earth: Chartreuse. The official list of best liquids goes like this: water, Chartreuse.

Y'all, Chartreuse is so weird. And so good. It's got a top secret recipe. Only two living humans know how to make it at any given time. That's crazy. Also, do you know the color called chartreuse? This drink is named aft--oh wait, jk, the color is actually named after this liqueur. No lie.

We're doing this with a little bit of creme de cacao. The deep, rich, and bitter spice of that liqueur should balance out the bright, herbal, sharp spices of the Chartreuse. We're also going to add just a bit of lemon juice, and that raw egg we hyped up before. And YASSS ok, flips for everyone! Recipe below, hon.

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Chartreuse Flip

Serves one

One whole egg
0.5 oz. fresh squeezed lemon juice
.75 oz. creme de cacao
1.5 oz. Chartreuse

Start by cracking the egg into the smaller side of a shaking tin.
Next add the lemon juice. Starting this way lets the acid in the lemon begin to "cook" the raw egg proteins.
Add creme de cacao and Chartreuse.
Do not add ice but close the shaking tin and give the mixture a good shake. This is called a dry shake, and it's an important step in making sure drinks with whole eggs, egg whites, or cream get all their ingredients fully incorporated with a consistent foamy texture before introducing the ice, which will agitate and dilute the mixture.
Now that the ingredients are all incorporated, reopen the shaking tin and add ice. Seal the tin and "wet shake" for another 15-20 seconds, or until the tin has frosted over.
Strain into a glass and get crazy with your garnish. We shaved a bar of 100% dark chocolate on top. You could also go with a peppermint or a candied orange peel. How about an entire s'more?

Want More Obscure Liquor? We got dat.