Maple Cookie Flip Cocktail Recipe

I’ve been on a bit of a dessert-cocktail kick lately, and the Maple Cookie Flip keeps popping up as a go-to. It’s got that unmistakable maple cookie vibe—creamy, sweet, and just cozy enough to make you want to curl up with a good book or laugh with friends.

If you’re into drinks that mash up dessert flavors with a little creativity, you really ought to try this one. It’s surprisingly easy to whip up at home, and you don’t need anything fancy.

The Maple Cookie Flip is especially nice when you’re after something different from the usual lineup. Let’s get into it—here’s how I make this little treat when I’m in the mood for something sweet and a bit unexpected.

Maple Cookie Flip Cocktail Recipe

Honestly, I can’t get enough of maple syrup in cocktails. Throw in dark rum and a whole egg, and you’ve got something that’s rich and creamy, with just a whisper of nutmeg.

Every sip really does taste like dessert, and I’m not mad about it.

Equipment

Before I start, I like to get all my tools out. Here’s what I usually grab for a Maple Cookie Flip:

• Cocktail shaker (you’ll need it for mixing and getting that froth)
• Hawthorne strainer (keeps the ice out when you pour)
• Fine mesh strainer (makes it super smooth)
• Measuring jigger (for accuracy, though I eyeball it sometimes)
• Coupe glass (it just feels right for flips, but use what you have)
• Microplane or small grater (fresh nutmeg is worth it)
• Ice (a handful or so, for shaking and chilling)

If I’m making it vegan, I swap the egg for aquafaba. Works like a charm.

Ingredients

I try to keep the ingredients simple, but I don’t skimp on flavor. Here’s my usual lineup:

• 2 oz dark rum
• 0.5 oz maple syrup (real stuff only, please)
• 1 whole egg (or 1 oz aquafaba for a vegan flip)
• Freshly grated nutmeg (just a pinch for garnish)
• Ice (enough for shaking and chilling)

That’s it. Each ingredient kind of does its own thing to give you that maple cookie flavor.

Instructions

Here’s how I usually throw it together:

• Dump everything except the nutmeg into your shaker.
• Give it a dry shake (no ice yet) for about 10 seconds—helps make it nice and frothy.
• Toss in some ice and shake again, maybe 15-20 seconds, until it’s cold and foamy.
• Double strain it into a chilled coupe glass (I use both the Hawthorne and the fine mesh strainer).
• Top with a little dusting of fresh nutmeg.

I always shake the heck out of it, since the egg (or aquafaba) needs extra love to get that texture just right.

Notes

Maple syrup quality really does matter here. I go for a darker, Grade A syrup because the flavor is just deeper.

No coupe glass? Don’t sweat it—any small stemmed glass will do.

If you’re avoiding eggs, aquafaba gets you a solid foam. Want more maple? Add a bit more syrup, but careful—it can get too sweet fast.

I always grate my nutmeg fresh right before serving. The aroma is so much better.

If you’re after a lighter drink, dial back the rum. Sometimes I swap in spiced rum for a little extra warmth.

And chilling the glass first? It makes a difference, I swear. The cocktail just stays cooler and feels smoother.

Tasting Notes

So, when I take that first sip, the texture hits me right away—it’s creamy and smooth, almost lush. The egg gives the Maple Cookie Flip this silky body that feels rich, but somehow it never gets heavy or cloying.

Right up front, I get a wave of sweet maple syrup. There’s a gentle warmth from the whiskey that follows, and it’s honestly a bit like biting into a just-baked cookie.

But then, there’s this depth from the spirits that keeps the whole thing from tipping into “too sweet” territory. It’s got more going on than just sugar.

The freshly grated nutmeg on top? That adds a little hint of spice and gives off a cozy aroma. Every time I lift the glass, it just smells so inviting—kind of special, honestly.

I also notice a little vanilla in there, and maybe even a subtle caramel note. Those flavors blend with the maple and keep the cocktail feeling balanced and, well, comforting.

Here’s what really stands out to me:

• Sweetness: Real maple syrup brings a nice sweetness, but it never overdoes it.
• Spice: Nutmeg’s aroma plus a little heat from the whiskey—just enough.
• Texture: It’s so smooth and creamy, almost like dessert in a glass.