Now that you have your ingredients ready, let’s dive into the steps for making this delightful Spiced Apple Cider Flip. It’s as easy as pie, and I promise you’ll feel like a master mixologist!

Step 1: Prepare the Spiced Cider (If Needed)
If you are using plain apple cider, gently warm 4 oz of cider in a small saucepan with the cinnamon stick, whole cloves, and a pinch of nutmeg. Simmer for 10 minutes, then remove from heat and let it steep for another 15-20 minutes. Strain out the solids and allow the spiced cider to cool completely before using. It must be cold for the cocktail.

Step 2: Chill Your Glassware
Place your chosen glass—a coupe glass is traditional and elegant for a flip—in the freezer to chill. A frosty glass is essential for maintaining the drink’s temperature and supporting the foam.

Step 3: Combine the Liquid Ingredients
In a Boston shaker (highly recommended for this), combine the 2 oz of your chosen spirit, the 3 oz of spiced apple cider, the ¾ oz of maple syrup, the 1 tsp of fresh lemon juice, and the pinch of salt.

Step 4: Add the Egg
Crack a fresh, cold egg and carefully drop the entire egg (white and yolk) into the shaker with the other ingredients.

Step 5: The “Dry” Shake – Building the Foundation of the Foam
Secure the lid on your shaker tightly. This is crucial. Shake the mixture without ice as vigorously as you can for a full 30-45 seconds. You are emulsifying and aerating the egg to create a stable, voluminous foam. The shaker will feel quite full due to the aeration.

Step 6: The Iced Shake for Chill and Dilution
Now, open your shaker and add a generous scoop of fresh, high-quality ice. Secure the lid again. Shake this mixture with the same vigor for another 20-30 seconds. The shaker will become very cold. This chills the drink and provides the necessary dilution from the melting ice, which mellows the alcohol and harmonizes the flavors.

Step 7: The Fine Strain and Pour
This step is key for a flawless texture. Remove the lid from your shaker and use a Hawthorne strainer to hold back the ice. Then, use a fine-mesh strainer placed over your chilled glass to perform a “double-strain.” Pour the cocktail through both strainers. This will catch any small ice shards and, most importantly, any little bits of cooked egg or the chalazae (the white cord in the egg), resulting in an impeccably smooth and visually perfect pour with a thick, luxurious head of foam.

Step 8: The Final Garnish
Wait a moment for the dense, creamy foam to rise and settle at the top of the glass. Using a small fine-mesh strainer or tea infuser, gently dust the surface of the foam with a mixture of ground cinnamon and nutmeg. For the final touch, place a thin apple slice on the rim or rest a cinnamon stick on top as a stirrer