Rum Flip

Recipe from “The American Drink Book”

Adapted by Rosie Schaap

Rum Flip — Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.

Rating: 4(83)
Notes: Read community notes

S.S. Field calls this early concoction “a drink that may have helped to change and improve our history but that two centuries of history have neither changed nor improved.” —Rosie Schaap

Featured in: The American Way of Drinking

Learn: How to Make Cocktails

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Ingredients

1egg
1tsp. brown sugar
2oz. golden rum
Whole nutmeg

Ingredient Substitution Guide

Preparation

Step 1
Shake egg, sugar and rum thoroughly with cracked ice. Strain into a chilled wineglass. Dust with freshly grated nutmeg.

Ratings

4 out of 5

83 user ratings

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Private Notes

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Cooking Notes

RME6 years ago

Dry shake first (without ice) and try with molasses or ginger simple syrup (equal parts sugar and water, sliced ginger, simmer for a while then strain out ginger and store chilled.)

Thayer3 years ago

It definitely has an eggnog flavor. A fun drink overall. This was my first time making it, so I followed the directions.

Angela3 years ago

Subbed brown sugar cinnamon simple syrup for brown sugar. Added some club soda.

Nathan Brasfield4 years ago

I would’ve sworn I had brown sugar, so I got home without it and used some maple syrup instead. I was delighted by how good it was. I probably used about 2 tsp of syrup. It is indeed an eggnog sort of drink, so perfect for the holiday season.

MM6 years ago

Using maple syrup instead of brown sugar and reducing rum to 1 1/2 oz makes it perfect.

Demac5 years ago

Tried this suggestion and love your variation!

TK6 years ago

Be aware that this drink essentially tastes like eggnog.

RME6 years ago

Dry shake first (without ice) and try with molasses or ginger simple syrup (equal parts sugar and water, sliced ginger, simmer for a while then strain out ginger and store chilled.)

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