The Death Flip cocktail by Chris Hysted-Adams features a whole egg, blanco tequila, and the herbal wonders of Jagermeister.
When the Death Flip cocktail was billed on Melbourne bar, Black Pearl’s cocktail list in 2010, it was listed as a drink you would not want to meet “in a dark alley.” The ingredients were also kept a secret (of sorts).
This air of mystique — and the fact that the drink that looks terrifying on paper is actually wonderfully delicious — would see the Death Flip receiving national and international attention.
It’s also probably partly down to who its creator is: Chris Hysted-Adams. You’ll be hard-pressed to find a more genial and generous bartender than him.
The Death Flip came from Hysted-Adams’ riffing on a Bijou cocktail, and wanting to put three then unpopular ingredients into the one drink.
Death Flip cocktail
- 30ml blanco tequila
- 15ml Jägermeister
- 15ml Yellow Chartreuse
- Dash of sugar syrup
- 1 whole egg
- Shake all ingredients without ice, then shake with ice.
- Fine strain into a Flip glass or a cocktail glass.
- Grate nutmeg on top to garnish.
Adapted from a 2010 recipe by Chris Hysted-Adams, Black Pearl, Melbourne.