Chick Flip

I have two new drinks in a set of chicken glasses!  The first- Chick Flip.  I found these at an antique mall.  At first I only saw one, and even though it was a little pricier than I usually spend on a goofy glass, I wanted it pretty badly.  Just as I picked it up I saw another one three shelves down.  I hate separating sets like this so the price just doubled for my cocktail inspiration. I reluctantly put the first one down and went on my way.  The rest of my walk around the store, I could not stop thinking about these glasses.  They were just so bizarre and there were so many chickeny possibilities.  So, despite my hesitations,  I looped back around and picked them up.  I decided that since I had two, I was going to create two drinks and really get the most out of these silly and a bit pricey glasses.  My first is called Chick Flip.  I wanted to create a drink with an entire egg… you know, since it’s in a chicken.  Most drinks I’ve previously had only used egg whites, but while researching I found out that when you use a full egg in a drink it’s called a flip.  Originating in the 17th century, flips usually contain a full egg, a spirit and sugar.  They can be served warmed (originally heated with a hot poker) or cool.  They can also include milk so you can make a bit of a meal out of your drink, but I wanted to try something a little lighter.  I wanted to keep the spirit of old timey flips so I went for dark rum.  Then threw in some citrus, ginger bitters, and the rock candy syrup that I made for the Rock & Robert (you can substitute simple syrup).  It is a bit on the thick side, but this drink is as delightful as the chicken glasses that I just had to have.