The Charm And Craft Of The Death Flip Cocktail

The Death Flip Cocktail: A Bold Adventure in a Glass

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. I’ve perfected my bartending skills, experimented with countless flavour combinations, and learned a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide. In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets.

I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests. So, grab your shaker, dust off your favourite glassware, and get ready to embark on a delicious journey into the world of bartending!

Let’s Shake, Sip, and Serve up something amazing together.

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

The Origins of the Death Flip Cocktail

A Melbourne Original

The Death Flip was created in 2010 by bartender Chris Hysted at Black Pearl, Melbourne’s iconic cocktail bar. Known for pushing creative limits, the Pearl became a breeding ground for drinks that challenged expectations.

Hysted’s goal? To make a cocktail that was:

Unexpected in flavour profile.
Layered in complexity.
Balanced despite using polarising ingredients.

The Death Flip quickly gained cult status among bartenders and cocktail enthusiasts. With its bold mix of tequila, Fernet Branca, Chartreuse, and egg yolk, it embodied the adventurous spirit of modern Australian mixology.

Understanding the Components

Tequila (30ml): Earthy, agave-rich base. A good 100% agave blanco works best.
Fernet Branca (15ml): Bitter, herbal, bracing — the backbone of intensity.
Yellow Chartreuse (15ml): Sweet herbal liqueur, softening Fernet’s sharpness with honeyed warmth.
Simple Syrup (10ml): Brings balance. Without it, the cocktail risks being too aggressive.
Egg Yolk (1): The flip element. Adds creaminess, body, and a velvety finish.
Nutmeg (garnish): Aromatic spice that ties everything together.

Death Flip Cocktail Recipe (AU Measurements)

Ingredients:

30ml tequila (100% agave)
15ml Fernet Branca
15ml Yellow Chartreuse
10ml simple syrup
1 egg yolk
Fresh nutmeg, for garnish

Method:

Chill your cocktail glass.
Add tequila, Fernet, Chartreuse, syrup, and egg yolk to shaker.
Dry shake (no ice) for 10–15 seconds to emulsify.
Add ice, shake hard for 15–20 seconds.
Fine strain into your chilled glass.
Garnish with grated nutmeg.

⚠️ RSA Note: Egg yolk flips are rich but also boozy — this isn’t a session cocktail. Sip slowly, alternate with water, and avoid serving more than one per guest at a time.

Flavour Journey: What to Expect

First sip: Creamy, smooth entry from the egg yolk.
Mid-palate: The bitter-herbal bite of Fernet arrives, softened by honeyed Chartreuse.
Finish: Earthy tequila lingers with spice from nutmeg.

It’s unlike any other cocktail — intense, complex, and indulgent.

Variations on the Death Flip

Mezcal Death Flip: Adds smoky depth.
Bourbon Death Flip: Warmer, rounder, more accessible.
Green Chartreuse Flip: Stronger herbal punch for those who dare.
Non-Alcoholic Death Flip: Use zero-proof spirits and egg yolk for a complex mocktail.

Pairings & Occasions

When to Serve

After dinner: Works as a rich digestif.
Cocktail masterclasses: Great for showcasing bold flavour balance.
Winter gatherings: Comforting, spicy, and warming.

Pairing Ideas

Dark chocolate desserts: Bitterness + creaminess align beautifully.
Strong cheeses: Blue cheese or aged cheddar.
Smoky meats: Slow-cooked brisket or charcuterie with spiced sausage.

The Death Flip in Cocktail Culture

Bartenders love it because it tests skill (balancing Fernet is no joke).
Customers love it because it feels daring — ordering one signals adventurous taste.
Culturally important: A Melbourne-born drink that now sits on menus worldwide, proof of Australia’s contribution to global cocktail culture.

For another bold, history-rich cocktail, check out my Sazerac Recipe — New Orleans’ answer to spirit-forward drinks with a ritualistic edge.

Responsible Enjoyment

The Death Flip is boozy, bitter, and creamy all at once. That combination can sneak up on you. Keep these in mind:

One is usually enough.
Always use fresh eggs and handle safely.
Encourage water breaks between cocktails.

The Final Sip

The Death Flip is more than a cocktail — it’s a statement. Created in Melbourne, it redefined what a flip could be, combining herbal liqueurs, tequila, and egg yolk into something creamy, bitter, and unforgettable.

It’s a drink for the bold, for the curious, for those who want a cocktail that starts conversations and lingers in memory.

The bartending community…

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve.

I’d love to hear your thoughts, questions, and experiences in the comments below.
What are you shaking up these days?
What topics would you like to see covered in future posts?

Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: Liquor & Gaming NSW