Edible Insects Recipe: Apple Wiggle Flip

Posted:
June 30, 2019


May contain affiliate links.

A flip is a cocktail that, like an eggnog, includes a raw egg. Traditionally eggs were aerated by the process of rapidly pouring the drink between one vessel to another—hence the name “flip”—but nowadays it's just accomplished by shaking a cocktail shaker until the egg is so frothy it's practically a merengue. The flip is then sweetened with sugar, flavored with spices, and optionally thickened with cream. This flip uses spices such as cinnamon and cloves in the form of herb-fed insects, as well as aromatic Angostura bitters, to compliment the apple syrup in this autumn-flavored flip.

Apple Wiggle Flip


Total: 3 hours; Active: 15 mins; Serves 1

SWEET APPLE SYRUP

  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 apple; cored and thinly sliced

DRINK

  • 1 ½ - 2 oz liquor (bourbon, brandy, sherry, port, or rum)
  • 1 egg
  • 1/2 oz heavy cream (optional)

GARNISH

  • 3 drops angostura bitters
  • 2 cinnamon or clove herb-fed mealworms; lightly boiled and toasted

EQUIPMENT


INSTRUCTIONS

1. Make a sweet apple syrup by adding sugar to boiling water and stirring until fully dissolved. Add apple slices and cinnamon, remove from heat, and let sit for 1-2 hours until straining through a fine strainer. You can adjust the amount of syrup you make—you will only actually be using 1 oz per drink—as long as you keep the ratio the same. If you make a large quantity of apple syrup for making many drinks,it will keep refrigerated for one month.

2. While you are preparing the syrup, chill your glass in a freezer for 2 hours, or fill with ice water for 15-30 minutes.

3. Combine your 1-2 oz of liquor and only 1 oz sweet apple syrup, 1 egg, and cream, if using, in a copper or steel cocktail mixer; shake vigorously for 30 seconds, to beat the egg. Add ice to cocktail mixer, and shake for another half-minute to further whip the egg into a froth, as well as chill the drink.

4. Strain into a chilled glass. Carefully garnish with a few small drops of Angostura bitters, and two herb-fed mealworms. Serve immediately and responsibly—ie not to minors, a person who is past the point of inebriation, or to anyone with a history of substance abuse problems.


NOTE: Raw eggs may contain salmonella. If you are pregnant, have a compromised immune system, or are otherwise concerned about the safety of consuming raw eggs, you can buy pasteurized eggs.


This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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