The Rum Flip is an antique recipe, dating from the days when taverns would serve rum and beer thickened with egg. It’s a minimalist take on an egg nog, with richly woody, spicy flavors set against the smooth sweetness of a fluffy egg.
A demerara or brown sugar syrup is the standard here here, but a vanilla or cinnamon syrup would be a welcome change of pace.
Shake all ingredients (except the nutmeg) first without ice, and then again with ice added. Double-strain through a fine mesh strainer into a small, chilled coupe or sour glass. Garnish with the nutmeg.
- Rum Flip recipe at PUNCH