Vintage Flip Glass Flip Cocktail Flip Tumbler 1740-1800 Colonial Era Pub. Shipping includes insurance. Hand Blown.

Large bowls in which drinks were mixed, including punch, flip and mulled cider, generally today are lumped together under the common name, punch bowl. And the large glasses, known as tumblers in the 18th century, today are seldom called anything but flip glasses by collectors. Flip, according to an 18th-century recipe, was a ''potation compounded of beer, gin, cider or other spirits and coarse sugar,'' warmed in a bowl by thrusting a heated piece of iron into the mixture.

A flip is a class of mixed drinks. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum and sugar, heated with a red-hot iron ("Thus we live at sea; eat biscuit, and drink flip").The iron caused the drink to froth, and this frothing (or "flipping") engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot. 

The first bar guide to feature a flip was Jerry Thomas’s 1862 How to Mix Drinks; or, The Bon-Vivant's Companion. In this work, Thomas declares that, "The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste. 

With time, the distinction between egg nog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in U.S. bar guides. 

The hot beverage known as flip, from which the modern cocktail evolved, has been around since the late 1600s originating first from colonial America and defined as "a sort of Sailors Drink." It was a very popular drink in both English and American taverns until the 19th century. There were many variations as each tavern would have its own recipe. It was principally a mulled ale, with the addition of rum or brandy, sugar, spices (almost always grated nutmeg), and fresh eggs.  Some notable variations existed such as the Sailor's Flip which had no ale, or the Egg-Hot which had no spirits. 

The drink was warmed (and thus mulled) by first having its beer component placed in a vessel by a fire. Once near boiling, the hot ale was transferred to a jug and combined with the eggs and other ingredients. Another jug was used to pour the liquid back and forth (hence the name flip) until creamy smooth.^[4][6]Finally, the drink was served in a cup or tankard and finished using a dedicated iron fireplace poker called a flipdog, hottle, or toddy rod. The rod would be heated in or by the fire until red-hot and then plunged into the cup of flip. The hot iron further mulled and frothed the drink, imparting a slightly bitter, burned taste. 

A loggerhead was originally used as the hot-rod before the purpose-built flipdog or toddy rod evolved from it. It was a narrow piece of iron about three feet long with a slightly bulbous head about the size of a small onion, used for heating tar or pitch to make it pliable. 

Flip is mentioned in Charles Dicken’s 1864 book Our Mutual Friend when describing the Six Jolly Fellowship Porters tavern. 

The drink is central to an annual winter woodchopping event in Harriet Beecher Stowe’s 1869 comedy Oldtown Folks, which seeks to illustrate New England culture circa 1820. A minor lumberjack character, 'old Heber Atwood,' sips from a mug of flip, and the Deacon sips from a tumbler. The flip is served to all of the townspeople, alongside cake and cheese. 

A recipe of the old drink, as written in The Cook's Oracle (1822): 

To make a quart of Flip:— Put the Ale on the fire to warm, — and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy.

When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, &c. into another;— turn it from one pitcher to another till it is as smooth as Cream.

The first account of a cold flip was in 1874 with E.A. Simmons's book The American Bar-Tender; or The Art and Mystery of Mixing Drinks followed thereafter by Jerry Thomas's guide in 1887.