A Historic Winter Warmer
The Rum Flip is an enduring classic that dates back to the late 1600s and was popularized in taverns across colonial America and England. Originally made with beer, sugar, and rum, this drink was heated using a red-hot poker straight from the fire, creating a frothy, rich, and toasty beverage. Over time, the recipe evolved, swapping beer for eggs and cream to create a decadent winter cocktail.
Modern Rum Flip Recipe
When all is said and done, this is a little like an egg nog.
Ingredients:
- 2 oz dark or aged rum
- 1 egg
- 1 oz heavy cream
- 1 tsp sugar (or to taste)
- Freshly grated nutmeg (for garnish)
Instructions:
- Crack the egg into a cocktail shaker and add the rum, heavy cream, and sugar.
- Shake vigorously without ice to emulsify the egg (a technique called a “dry shake”).
- Add ice and shake again until well-chilled.
- Strain into a mug or glass.
- Garnish with a dusting of freshly grated nutmeg.
Pro Tip: For an extra layer of flavor, use spiced rum or add a splash of maple syrup in place of sugar.
A Sip of History
In colonial times, flips were considered both a drink and a meal, packed with protein and calories to sustain travelers and workers through the cold winter months. The addition of rum provided warmth and cheer—an antidote to long, frosty nights.
Fun Fact: The red-hot poker method of heating flips gave them a smoky caramelized flavor that modern mixologists sometimes recreate with a brûlée torch.
Warm and Frothy Indulgence
The Rum Flip’s creamy texture and rich flavors make it a luxurious choice for winter evenings, perfect for sipping by the fire or sharing with friends at a festive gathering.
The Rumosphere 