here you will do well to linger; here our highest good is pleasure”

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The Fawkes Flip

November 5, 2019

The nights have drawn in and the smell of smoke and leafy detritus fills the evening air.

In homage to the bonfire season, barman Damiano at the Distillery on Portobello Road has created this full bodied and heady cocktail; The Fawkes Flip. DSC00136_Broken_Clock_Lingering_Vodka_Distillery_Guy_Fawkes_Flip_Top-view_Horiz.jpg Flips are a style of alcoholic drink which typically include liquor or fortified wine mixed with whole egg and sugar before being dusted with grated spice such as nutmeg or cinnamon and they can be served chilled or as a warming hot toddy… what better drink for an Autumn evening?

The Flip has a long history, becoming popular as far back as the turn of the 1600’s when cheap ale was favoured as an ingredient over stronger spirits and the mixture would be heated up by the barkeep using a red hot poker pulled from the fire.

The 5th November 1605 is of course the date when Guy Fawkes’ ill-fated plot was foiled and it’s very possible a good number of Flips were consumed by Guy and his co-conspirators during the nervous evenings planning their devious but doomed strategy. 3.jpg Guy Fawkes was born in 1570 in a house on Stonegate in York, a street which holds a great significance for Broken Clock Vodka. Just three doors up from the old Fawkes family household at 35 Stonegate was the bookshop where Laurence Sterne’s most famous novel was first sold – The Life and Opinions of Tristram Shandy, Gentleman – a book which was an important influence on the Broken Clock name and inspired a trip to nearby Shandy Hall where the windfall apples in our recipe slowly ripen on the old orchard trees.


50 ml Broken Clock Vodka
40 ml Double Cream
15 ml Lemon Juice
15 ml Cinnamon Syrup
10 ml Cocoa Liqueur
2 Dashes Walnut Bitters
1 Egg
Pinch of salt
Slice orange
Sugar Cube


Shake the ingredients and double strain into a Nick & Nora glass. Top with a dusting of cinnamon powder and garnish with a sugar cube cupped in a slice of orange zest. To serve add a dash of absinthe or over-proof rum to the sugar cube and set it alight.