Rum & Raisin Flip

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Cocktail History

The Rum & Raisin Flip is a holiday cocktail that was created by author Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. This indulgent recipe reimagines the classic Flip—a cocktail style that combines a spirit with egg yolk and egg white for a rich, frothy texture—by calling for a split base of spiced aged rum and sherry, both of which deliver a warm and complex flavor profile. Cream and maple syrup are then added to enhance the dessert-like qualities, making this drink a luscious choice for enjoying after a festive Christmas dinner.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Dark Rum: This is a type of rum made with sugarcane and spices that has been barrel aged for a long period of time. I used Bumbu Rum Company Original Dark Rum.

Manzanilla Sherry: This is a dry white wine made in Sanlúcar de Barrameda, Spain with palomino grapes and aged under a layer of yeasts. I used Lustau Solera Reserva Light Manzanilla Sherry.

Heavy Cream: This is a thick, high-fat milk product. I used Prairie Farms Dairy Heavy Whipping Cream.

Maple Syrup: This is a sweet, amber-colored syrup made by boiling down the sap of sugar maple trees.

Egg White & Yolk: This is both the clear liquid and yellow portion in an egg. I used fresh egg white and yolk.

Grated Nutmeg: This is a warm, aromatic spice made from the seed of the nutmeg tree. I used Frontier Co-op Whole Nutmeg.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Grater: This is a tool that’s used to finely shred or zest ingredients. I used the OXO Good Grips Grater.

Coupe Glass: This is a stemmed, shallow, wide-bowled glass that’s designed to enhance aroma and presentation. I used a thrifted coupe glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Crisp white color

• Aroma: Nutmeg and cream

• Taste: Rich and creamy flavor that highlights sweet rum and slight stone fruit

• Finish: Sweet maple

Kendall’s Take: “The recipe I found in the book for this drink just wasn’t very tasty when I tried it, and by that I mean, it kind of tasted like nothing, at least to me. It was very, very bland and almost had me thinking I might’ve lost my sense of taste. A few sips later, I decided to just find another version. This variation is much better than the original, but to be honest, I still didn’t love it. It mostly tastes like thick, milky sherry with a hint of rum spice and nutmeg. There’s nothing inherently wrong with the flavor combination; there are just a lot of other cream-based drinks I like much more than the Rum & Raisin Flip.”

Recipe

This cocktail recipe was found in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.