The Stout & Son, a drink you’ll find on the menu at Sydney bar Fortunate Son, has roots that go back hundreds of years. It’s the kind of drink — strong, rich, elemental — that bartenders have been making forever.
The Flip is a style of drink that pre-dates the cocktail. It goes way back to England in the 1600s, and would have been found in the taverns of colonial America, too.
The drink begins its life as a hot drink — a mixture of rum, ale, egg and sugar — that in America was heated by the use of a loggerhead. Also known as a flip-dog, this was the iron rod used to stoke the embers in the fireplace at the local tavern of the time.