The Fireside Flip is the ultimate winter cocktail. With its inviting spices, velvety texture, and timeless presentation, it’s the essence of the season—with a dash of history, too. It’s rumored to have been the drink of choice for George Washington and his men while crossing the Delaware River on that cold and historic Christmas night in 1776.
Originally prepared using beer, spirits, and spices, this reimagined sweet and creamy whiskey-forward cocktail connects the past and present with every sip. For our purposes, we put to use some local libations. It’s prepared using Social Still’s Folklore Rye Whiskey, which is finished in wine barrels, along with a mulled wine syrup made from Franklin Hill’s Evanswood. (You can opt for any other medium-bodied wine, local if possible). And a touch of Philadelphia Distilling’s Vigo Amaro adds some balance. Feel free to use your favorite rye whiskey if you can’t find Social Still. Plus, our region is loaded with excellent distilleries, from Lancaster to the Poconos). But rye whiskey is key and it’s part of the Pennsylvania heritage of this drink.
You can make the syrup ahead of time and stash it in the fridge if you like in a tightly sealed container. It will be good for up to a month but we don’t think it will last that long. It’s also good on a LOT of other things, too. Try it on French toast, waffles, and pancakes. Drizzle it over really great high-quality vanilla ice cream or mix it in with some plain Greek yogurt. It’s just a versatile simple syrup that you can also swirl into other cocktails besides the Fireside Flip. Some folks like it in their morning coffee, too. Make it your house drink for the holidays. Let us know what you think.
Fireside Flip
Ingredients
- 1½ ounces Social Still Folklore Rye Whiskey
- ½ ounce Vigo Amaro
- ¾ ounce Fireside Syrup recipe below
- 1 ounce heavy cream
- 1 large egg local, if possible
- For garnish: orange twist and grated cinnamon
FIRESIDE SYRUP
- 6 chai tea bags
- 2 cups Franklin Hill Vineyards Evanswood or other medium-bodied red wine
- 2 cups granulated sugar
Instructions
- Shake all the cocktail ingredients in a shaker with ice until well chilled and frothy. Remove ice and shake again. Strain into whatever glass you like. Garnish with an orange twist and grated cinnamon. Enjoy!
- Steep tea bags in 1 cup boiling water for a robust concentrate. Remove tea bags.
- In a saucepan, mix red wine with spiced chai tea concentrate. Simmer mixture for 15–20 minutes. Add the sugar, stirring until dissolved. Simmer for an additional 10–15 minutes to reduce to desired thickness. Remove from heat, strain, and let cool. Transfer to a sealed container and refrigerate for up to a month. The syrup can also be used as a topping on ice cream, over whipped cream and waffles, or enjoyed in your morning coffee.
