Rum Flip

Martin Cate, Smuggler's Cove | San Francisco

“The original tavern flip of rum and beer gradually evolved,” writes Martin Cate in Smuggler’s Cove. “Egg was added, then beer dropped altogether from the mix.” This is a Smuggler’s Cove adaptation of a classic, originally seen in How To Mix Drinks, or the Bon-Vivant’s Companion, that illustrates how flash blending whips up egg-based cocktails to frothy perfection.

Ingredients

Serving: 1

  • 1 medium egg
  • 1 medium egg
  • 1/4 ounce demerara syrup (see Editor's Note)
  • 1/4 ounce demerara syrup (see Editor's Note)
  • 2 ounces blended aged rum
  • 2 ounces blended aged rum

Garnish: freshly grated nutmeg

Directions
  1. Add the ingredients to drink mixer tin and dry flash without ice for 10 seconds.
  2. Fill with 12 ounces of crushed ice and 4 to 6 small “agitator” cubes.
  3. Flash blend and double-strain into a chilled coupe glass.
  4. Garnish with freshly grated nutmeg.

Tagged: Martin Cate

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