Imagine sipping a Rum Flip – one of those old-timey cocktails that somehow slipped through the cracks while everyone was obsessing over Negronis or Espresso Martinis. I stumbled across it last winter, getting a little bored with my usual lineup and looking to impress at a dinner party. What I found was this weird, delightful concoction that’s kind of part dessert, part drink, and honestly, a bit of a showstopper. Plus, it’s got this wild backstory that goes back centuries.
The whole thing started way back in 1600s England. Picture chilly inns and rowdy sailors, everyone warming up with mugs of rum, sugar, and eggs. To mix it, bartenders would literally pour the stuff back and forth between pitchers (thus the “flip”), and then, for extra drama, they’d jam a red-hot poker into the mix to heat it up. I’m a little grateful cocktail-making has gotten less dangerous since then.
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My own introduction was less dramatic but just as messy. On my first try, I dumped the egg right in with everything else, shook it halfheartedly, and wound up with a sad, chunky disappointment – definitely nothing like what I’d had in bars. After a couple more tries (and a kitchen counter covered in sticky egg goop), I finally nailed it. Turns out, technique actually matters.
The thing about a Rum Flip is that it doesn’t really make sense – rich, creamy, comforting from the egg, but somehow not too heavy. I’ve brought them out at Christmas (as you’d expect), but they get an equal welcome at summer cookouts, which shouldn’t be possible for an eggy drink. And, fun fact: flips were actually a breakfast staple back in the 1700s. People started their day with a boozy, egg-laden cocktail. Either they were tougher than we are, or mornings were just chaos back then.
Ingredients & Glass
- 2 ounces (60 ml) dark rum (I stick with Gosling’s, but honestly any solid dark rum works)
- 1 whole egg (fresh as possible)
- 1 teaspoon sugar
- Fresh nutmeg, for garnish
Serve it up in a coupe glass if you want to look fancy. If you don’t, a rocks glass is totally fine – nobody will judge you.
How to Make a Rum Flip
- Crack the egg straight into your cocktail shaker. Don’t separate anything – the whole egg goes in. Trust me, this is key.
- Add the sugar and rum. If I’m feeling extra, I’ll swap in maple syrup for sugar. It makes it taste a little like boozy French toast.
- Give everything a “dry shake” – meaning shake it hard, no ice, about 20 seconds. Your arms will be annoyed but that’s how you get the right froth.
- Add ice, then shake again until your hands are frozen and you’re questioning your life choices (about 15 seconds).
- Strain into your glass – you want that gorgeous foam on top.
- Generously grate fresh nutmeg over it. Pre-ground will do in a pinch, but all the flavor is in fresh.
If you’re avoiding booze, my sister claims apple cider is a good swap for the rum. Is it the same drink? Not remotely. Is it tasty? Weirdly, yes – especially with a cinnamon stick.
Over the past year, I’ve gone a little wild with variations. My personal favorite uses spiced rum and brown sugar instead of the regular stuff – a little deeper, a little more festive. Tried coconut once. Huge regret. It tasted like someone spilled sunscreen in my drink. Not recommended.
Rum Flips are weirdly perfect with cheese, especially creamy cheeses. They’re also a sneaky good partner for spiced nuts. But honestly, they’re pretty rich, so maybe don’t plan on serving them alongside a heavy meal.
One last tip: they go down easier than you’d ever expect for something made with a whole egg. My first time, after drink number three, I found myself giving an impassioned TED Talk to my monstera about the history of Caribbean rum. So proceed with caution – and enjoy every sip.
