The Story Behind The Rum Flip
This vanilla-forward take on a flip cocktail comes to us from Ricardo Rodriguez, bar manager at Lita restaurant and La Otra bar in Aberdeen, N.J. Flips are a category of drink that features a whole egg — not just the egg whites — leading to a distinctly fluffy, thick texture. Though whole-egg drinks can be a pretty tough sell in the spring, summer, or fall, during the season of copious eggnog consumption, drinkers are more open to the concept.
This version is made with dark rum, salted vanilla cream, Demerara syrup, chocolate bitters, and, of course, a whole egg. The cream and egg lead to a rich, velvety mouthfeel and the vanilla and chocolate notes add to the dessert-like profile. Enjoy with freshly baked cookies or make a batch to help warm up after some time out in the snow.
Salted Vanilla Cream Ingredients
- 8 ounces heavy cream
- ⅛ teaspoon vanilla paste
- Pinch of sea salt
Salted Vanilla Cream Directions
- Combine all ingredients in a bowl for about 1 minute, until the vanilla and salt are well incorporated.
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The Sea of Confusion Recipe:
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The Leo, a Take on the Daiquiri:
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The Hot Buttered Rum Recipe:
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