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 fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Manzanilla Sherry: This is a type of sherry made with white grapes, water, and yeast, which are fermented, fortified with brandy, and then aged under flor yeast in coastal conditions to develop a dry, slightly saline flavor.

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

Maple Syrup: This is a sweetener made with concentrated maple tree sap, which is boiled down into a rich, caramelized syrup.

Egg Yolk: This is the yellow portion of an egg that’s separated from the white and used to add richer flavor and thick texture to cocktails.

Egg White: This is the clear portion of an egg that’s separated from the yolk and used to add frothy texture to cocktails.

Nutmeg: This is a spice made from the seeds of the nutmeg tree, which are dried and grated for their warm, aromatic flavor.

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.