Rum Flip

Dark rum, sugar and a whole egg shaken until creamy. A 1700s winter warmer served cold.

Shaken · Rocks glass · Advanced · about 3 minutes · about 13% ABV

Ingredients

• 45 ml Dark rum
• 15 ml Rich demerara syrup
• 1 Whole egg
• Grated nutmeg (garnish)

Method

1. Pour 45 ml dark rum into the shaker
2. Pour 15 ml rich demerara syrup into the shaker
3. Add 1 whole egg
4. Dry shake
5. Add ice
6. Shake hard
7. Strain
8. Garnish

Tip

Dry shake first to emulsify the egg.

About the Rum Flip

The flip family. Flips date back to colonial taverns, where beer, rum and sugar were heated with a red-hot iron. By the late 1800s the flip had become a cold drink shaken with a whole egg, rich and creamy like a liquid custard. Eggnog is a close relative.

Rum Flip FAQ

What's in a Rum Flip?

45 ml dark rum, 15 ml rich demerara syrup, 1 whole egg, garnished with grated nutmeg.

How strong is a Rum Flip?

About 13% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.

Should I shake or stir a Rum Flip?

Shake it. Egg needs hard shaking to foam, and shaking chills it quickly and adds a little texture.

What glass do you serve a Rum Flip in?

A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.