Rum Flip
The Quirky Foodster Team
Coupe or cocktail glass
Glass
Freshly grated nutmeg
Garnish
Ingredients
- Dark rum — 60 ml (2 oz)
- Simple syrup — 15 ml (1/2 oz)
- Whole egg — 1
Method
- Add all ingredients to a shaker without ice and dry-shake hard to emulsify.
- Add ice and shake hard again until well chilled.
- Strain into a chilled coupe.
- Grate fresh nutmeg over the top.
Description: A rich, whole-egg cocktail from the flip family, dating back centuries as a warming, dessert-like drink.
Cultural Background: Flips date to 17th and 18th century Britain and colonial America, originally served hot; the cold, shaken version became standard by the late 1800s.
Tips: A long, hard double shake (dry then wet) is essential to fully emulsify the whole egg.
Variations: A dash of allspice liqueur or dram adds a spiced, wintery note.
Serving Suggestion: Serve up, well chilled, as a rich, dessert-like after-dinner drink.
Nutrition: Approx. 230 kcal per serving
FAQs:
Q: Is this safe with raw egg?
A: Pasteurized whole eggs are widely available and remove the raw-egg food-safety concern.
- Dark rum — 60 ml (2 oz)
- Simple syrup — 15 ml (1/2 oz)
- Whole egg — 1
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