A complete chicken egg, yolk and white together, shaken into cocktails to create a rich, creamy texture and stable foam. It is used in Flips and the Tom and Jerry to provide both emulsification and body.

A Victorian-era sparkling flip -- champagne shaken with a whole egg and a dash of sugar creates a velvety, effervescent cream.

Champagne Flip

A Victorian flip from Jerry Thomas's 1887 bar guide containing neither coffee nor a cocktail in the traditional sense — it gets its name from its dark color. Port, brandy, and whole egg produce a rich, custard-like drink.

Coffee Cocktail

A richer whiskey flip adding tawny port to bourbon, whole egg, and sugar, yielding a velvety, nutty-raisined nightcap with nutmeg dust and plush, dessert-like depth.

New York Flip

A step beyond the Silver Fizz, the Royal Gin Fizz adds a whole egg to gin, lemon, and sugar for a luxuriously thick, creamy fizz that hovers between cocktail and dessert.

Royal Gin Fizz

A spicy take on the flip with rye whiskey shaken whole-egg with sugar and dusted with nutmeg, yielding a frothy, warming nightcap with more pepper-and-spice bite than a bourbon version.

Rye Flip

Spiced rum's warm vanilla and clove notes in the Flip format -- whole egg and demerara create a warming, creamy winter sipper.

Spiced Rum Flip

Tequila in the Flip format -- whole egg, demerara sugar, and fresh nutmeg create a silky, rich, creamy take on the agave spirit.

Tequila Flip

A 19th-century Christmas punch where dark rum and bourbon meet a whipped egg-and-sugar batter thinned with hot water, dusted with nutmeg for a frothy, custardy holiday cup.

Tom and Jerry

A 19th-century nightcap built on whiskey, a whole egg, and sugar shaken to a custardy foam and dusted with nutmeg, drinking like a boozy, grown-up eggnog in a coupe.

Whole Egg