Before Hot Chocolate, There Was the Flip

If you’ve ever walked through downtown Concord in February and wondered how anyone survived winter here before forced air and fleece, the answer isn’t just “layers.” It’s sometimes… rum.

Long before lattes and Irish coffee, colonial taverns like The Wright Tavern served a drink called the Flip—a hot, frothy concoction that turned beer, rum, and molasses into something between dessert and survival tool.

And yes, it involved a red-hot iron rod.

What Was a Flip?

In the 18th century, a Flip was typically made with:

• Beer or hard cider

• A generous splash of rum

• Molasses for sweetness (the most common colonial sweetener)

But the real drama wasn’t in the ingredients. It was in the technique.

Tavern keepers used a tool called a loggerhead—a heavy iron rod with a bulb on the end. They heated it in the fireplace until it glowed red, then plunged it directly into the mug.

The drink would hiss, foam, and bubble dramatically.

The Science Behind the Sizzle

When the red-hot iron hit the liquid, it caramelized the molasses and sugars, creating a toasted, smoky flavor and a frothy top. The heat also warmed the alcohol and drove off some harshness.

The result?
A thick, sweet, slightly bitter drink with notes of toasted sugar and smoke—something like a liquid ginger snap with an attitude.

Why It Made Sense in Concord

Eighteenth-century New England winters were brutal. Taverns weren’t just social spaces—they were survival spaces. Fireplaces roared, boots steamed dry, and drinks had to do more than taste good.

A Flip:

• Warmed your hands

• Warmed your stomach

• Boosted morale

It was practical hospitality—with sparks.

The Slightly Alarming Part

Let’s pause to appreciate that this process required swinging a red-hot iron rod around a crowded wooden tavern full of wool coats and rum.

Burns were possible. Spills were scalding. Fire was always a risk.

Make Your Own: A Modern Winter Flip (No Blacksmith Required)

Today’s version captures the warmth and flavor of the original.

Ingredients (Serves 1)

• ¾ cup dark beer (porter, stout, or brown ale work well)
  or hard cider, if you prefer

• 1½ oz dark rum

• 1 tsp molasses (or dark maple syrup)

• 1 tsp brown sugar (optional, for extra sweetness)

• 1 egg (very fresh, optional but traditional)

• Pinch of nutmeg or cinnamon

• Splash of hot water or milk (optional)

Instructions

1. Warm the Base
   In a small saucepan, gently heat the beer (or cider) until hot but not boiling.

2. Mix the Sweetener
   In a mug, whisk together molasses, rum, and brown sugar.

3. Add the Egg (Optional)
   If using, whisk the egg in a separate bowl until frothy, then slowly blend into the rum mixture.

4. Combine and Heat
   Slowly pour in the hot beer while stirring constantly.

5. Finish
   Top with nutmeg or cinnamon. Add a splash of hot water or milk if you want it creamier.

6. Serve Immediately
   Sip while warm and imagine you’re in a candlelit tavern in 1776.

A Note on Safety

If using raw egg, make sure it’s very fresh, and serve immediately. You can skip the egg entirely for a simpler, still-delicious version.

Cheers!