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"[H]e had provided vast quantities of strong beer, flip, rumbo, and burnt brandy, with plenty of Barbadoes water for the ladies […]."

"I frequently took of large potations, though not of champagne certainly, but port, strong ales, and punch, and when our funds were low as sometimes happened, hot flip […] ."

"Adding a whole egg to alcoholic drinks goes back centuries, and at one point it was common to plunge a hot poker into your beverage (then commonly made with beer) that caused it to froth around or "flip". These days, most flips are served cold and often with a fortified wine, like sherry or port, and they are delightful as the egg adds wonderful body and texture to the drink."