Hot Ale Flip Fostered Early American Mixology Innovation

Key Quotes

"Yeah we just weren't seen as as good as like we weren't as fashionable we weren't as literate we weren't as good at at anything basically they thought every our our painters they thought everything we were doing was crap except for cocktails but even gaining this minimal amount of respect took time because american mixology started in part with a type of mixed drink that europeans thought of as truly trashy the hot ale flip a drink made of ale rum spices eggs and finished with a red hot fire poker"

Kelly McIvers explains that early European perceptions of America were dismissive, viewing its culture as inferior. However, McIvers highlights that American innovation in cocktails, specifically the hot ale flip, began to earn a grudging respect, even if it was initially considered "trashy."

"it's basically a quick simple syrup made of brown sugar nutmeg cinnamon and cloves and then you add brown ale an egg and a shot of rum after that comes the fun part once this spice eggy alcohol is in a fire safe container you pull a red hot fire poker out of the coals shake off any loose bits of ash and plunge it directly into the drink so don't be scared of it people are often like just going to put it right in there yeah just take it out put it right in there it's super fun it's going to hiss and bubble and froth but don't worry it's all a part of the process"

Sarah Lohman describes the preparation of a hot ale flip, detailing the ingredients and the unique method of using a red-hot fire poker. Lohman emphasizes that this dramatic step, while seemingly alarming, is integral to the drink's creation and is part of its "fun" process.

"it kind of like roils and then boils the drink and mixes it up and creates this instant egg custard without curdling which is also very bizarre it gets surprisingly thick it's not quite milkshake thick but it's definitely got some chew and that's because the fire poker it sort of custards the eggs and caramelizes the ale traditionally the drink is then poured back and forth between two pitchers hence the term flip which creates this unexpectedly rich creamy boozy drink that is i promise you greater than the sum of its parts"

Sarah Lohman explains the transformative effect of the hot poker on the hot ale flip, noting how it creates a custard without curdling and caramelizes the ale. Lohman points out that the pouring technique, known as "flip," further enhances the drink's texture and flavor, making it more than the sum of its ingredients.

"a version of the hot ale flip existed in 18th century england but was definitely considered sort of low life swill that reputation however seemed to fade away in the american colonies and the taverns in old colonial america were extremely like little d democratic george washington on down to the guy that shined his shoes were hanging out in taverns drinking flip from rhode island to boston and yes new york city's fraunces tavern where george washington famously celebrated winning the revolutionary war the flip became everyone's cold weather tavern favorite"

Brent Rosen discusses the social perception of the hot ale flip, noting its "low life swill" reputation in England contrasted with its widespread acceptance in colonial American taverns. Rosen highlights that taverns were democratic spaces where figures like George Washington mingled with ordinary citizens, all enjoying the flip as a popular cold-weather drink.

"cocktails is something that america is credited as inventing -- so it was kind of in the early 19th century that that we got acknowledged as like these master craftsmen even europe had to hand it to colonial america here it knew how to make a drink"

The speaker asserts that America is credited with inventing cocktails, a development recognized in the early 19th century. This recognition, the speaker explains, meant that even Europe had to acknowledge colonial America's skill in mixology and drink creation.