Eggnog
Eggnog is a sweet, creamy, and rich drink with a velvety texture. It has a subtle hint of nutmeg and cinnamon, giving it a warm and comforting flavor. The drink is mildly boozy, with a smooth and gentle finish.
Rum Flip Cocktail Recipe
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Rum Flip Nutrition Facts
Calories:350
Fat:15g
Protein:7g
Carbohydrates:12g
Alcohol:14%
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
Contents
History
The Rum Flip is a classic cocktail with a rich history dating back to the 17th century. It was originally made with beer, rum, and sugar, and was heated with a red-hot iron poker. Over time, the recipe evolved, and the modern version of the Rum Flip includes eggs and cream, making it a creamy and delicious treat.
- The Rum Flip was popular among sailors and pirates.
- It was often served in colonial American taverns.
- The cocktail has seen a resurgence in popularity in recent years, thanks to the craft cocktail movement.
How Rum Flip Tastes?
The Rum Flip is a rich, creamy, and indulgent cocktail with a velvety texture. It has a perfect balance of sweetness and warmth from the rum, with a hint of nutmeg spice.
Interesting facts about Rum Flip
- The Rum Flip is sometimes called a 'Colonial Flip' due to its origins in colonial America.
- The use of a whole egg in the recipe makes it a 'flip' cocktail. Other flips include the Gin Flip and the Brandy Flip.
- The Rum Flip is traditionally served in a coupe or sour glass.
Ingredients
- Dark rum: 2 oz(60ml)
- Egg: 1
- Simple syrup: 0.5 oz(15ml)
- Heavy cream: 1 oz(30ml)
- Nutmeg: 1 pinch
Dark Rum
The choice of Dark Rum (2 oz) brings richness and a hint of molasses that provides the backbone of this cocktail. If you pour less rum, you might lose the spirit's character; if you pour more, you may overpower the other flavors. Alternative: Bourbon might offer a different kind of warmth with a bit more bite.
Alex Green
Egg
A whole Egg contributes to the creaminess and frothiness of the drink. No egg, no flip - it's that simple: you'll lose the essence of the cocktail. Alternatives? Some dare to use aquafaba (chickpea brine) for a vegan variety, leading to a different texture and subtler taste.
Emma Rose
Simple Syrup
Simple Syrup (0.5 oz) adds a gentle sweetness that balances the strength of the rum and the richness of the egg. Too much can make your cocktail cloyingly sweet, whereas too little may leave it unbalanced. Alternative: Honey can provide a floral sweetness with a heavier body.
Mary Mitkina
Heavy Cream
The Heavy Cream (1 oz) envelops the entire drink in velvet, making it sinfully smooth. Skimp on the cream, and the drink feels thin; overdo it, and you're veering into milkshake territory. Alternative: Half-and-half for a lighter, less decadent flip.
Alex Green
Nutmeg
And last but not least, it’s not a flip without a pinch of Nutmeg on top. This little touch adds a fragrant, woody warmth that ties everything together. Without it? You miss out on that festive cheer. No perfect alternative, but a whisper of cinnamon might do if you're in a pinch.
Emma Rose
Recipe. How to make Rum Flip Drink
- Combine the dark rum, whole egg, simple syrup, and heavy cream in a cocktail shaker.
- Dry shake (without ice) for 10-15 seconds to emulsify the egg.
- Add ice to the shaker and shake again for 20-30 seconds until well chilled.
- Double strain the mixture into a chilled coupe or sour glass.
- Garnish with a pinch of freshly grated nutmeg.
Pro Tips
- Use fresh eggs for the best taste and texture.
- Shake well to ensure the egg is fully emulsified.
- Grate the nutmeg fresh for the best flavor.
Perfect Pairings
Food Pairings
- Cheese Boards: A selection of cheeses - especially aged ones like Gouda or Cheddar - complements the creamy and nutty notes of the Rum Flip.
- Spiced Desserts: Think pumpkin pie or cinnamon rolls; the cocktail's warming spices perfectly echo these dishes.
- Roasted Nuts: A simple bowl of roasted nuts underscored by salt and savory spices is a lovely contrast to the creamy sweetness of the drink.
Drink Pairings
- Coffee: Enjoy a post-meal coffee alongside your flip to highlight its dessert-like qualities.
- Port Wine: The richness of a good port wine shares the depth and warm character of the Rum Flip, making it a great after-dinner complement.
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What you could change in Rum Flip
- Dark Rum: Can be replaced with bourbon or brandy.
- Simple Syrup: Honey or agave syrup can be used as a substitute.
- Heavy Cream: For a lighter version, use half-and-half or milk.
Explore all drinks starting with R here
And of course - twists🍹
Bourbon Flip
Replace dark rum with bourbon for an American twist. The result is an oaky, vanilla-and-caramel-inflected concoction that feels like a cozy southern hug on the palate.
Chocolate Rum Flip
Add a half ounce of chocolate liqueur and a teaspoon of cocoa powder into the shaker. This twist adds a seductive chocolate undercurrent, perfect for those who love a dash of dessert in their glass.
Vegan Flip
Swap the egg for equal parts aquafaba and the heavy cream for coconut cream. The Vegan Flip offers a new layer of complexity, lighter on the palate but still rich in flavor, satisfying the conscious drinker.
In case you forgot basics how to make Rum Flip
The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.
Learn everything about simple syrupAdd your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.
Learn everything on how to shakePlace your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
Learn everything on how to strainGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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Frequently Asked Questions on Rum Flip
Can I make this cocktail non-alcoholic?
Yes, you can make a non-alcoholic version of the Rum Flip by using a non-alcoholic rum substitute. However, please note that it may not have the same depth of flavor as the alcoholic version.
How should I store my leftover Rum Flip cocktail?
You should ideally consume the Rum Flip immediately after making it, as it contains raw egg. If you must store it, it should be kept in the refrigerator and consumed within a day.
What kind of drinks go well with Rum Flip?
The Rum Flip, being a dessert-like cocktail, pairs well with lighter, fruity desserts or dark chocolate. It can also be enjoyed on its own as an after-dinner drink.
Can I make the Rum Flip in a larger batch for a party?
Yes, you can scale the recipe up to make a larger batch. However, because it involves shaking to emulsify the egg, it may be a challenge to mix a very large quantity at once. It's best to make multiple smaller batches or use a larger shaker.
Does the Rum Flip pair well with certain cuisines?
The Rum Flip's creamy and rich taste makes it a great pairing for spicier cuisines, like Mexican or Indian, as it can balance the heat.
Why is the Rum Flip regaining popularity now?
The Rum Flip is regaining its popularity due to the wider resurgence of craft cocktails, where bartenders and cocktail enthusiasts are bringing back classic concoctions, often with contemporary twists.
Can I use any type of glass to serve the Rum Flip?
While it's traditionally served in a coupe or sour glass, you can use any glass you like. However, using non-traditional glassware may affect the aesthetics and experience of drinking the cocktail.
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