Rum Flip

Name: Rum Flip
Ingredients: 1 egg; 1 tsp. brown sugar; 2 oz. golden rum; Whole nutmeg

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(87)
Comments: Read comments

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

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5

87 user ratings

Have you cooked this?

Comments

RME7 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.)

MM7 years ago

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

Thayer4 years ago

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

Angela4 years ago

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

Nathan Brasfield5 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.

Private comments are only visible to you.