Orange Bourbon Flip Cocktail Recipe

You know, I really enjoy mixing up cocktails that feel a bit special but aren’t a hassle to make. The Orange Bourbon Flip is one I keep coming back to—it’s just so smooth and rich, with a little citrus punch and that cozy bourbon warmth.

Here’s how I put together this creamy, flavorful drink that works for slow nights or when a couple friends drop by.

Fresh orange, a decent bourbon, and a hint of sweetness come together here. Every sip is bold but not overwhelming.

The egg is what gives it that silky, almost luxurious texture, but honestly, it’s still super approachable.

Let me break down the ingredients, the handful of tools you’ll need, and the quick steps to pull it off. I’ll even toss in some tasting notes, so you know what you’re getting into before you shake it up.

Orange Bourbon Flip Cocktail Recipe

I keep making this one because it’s got that gentle citrus thing going on, and it’s just so smooth. The combo of bourbon, orange liqueur, and fresh orange juice pairs up perfectly with the creamy egg texture.

It’s simple enough, but having the right tools and following the steps really makes it shine.

Equipment

When I make this, I just grab a few basic bar tools. The big one is definitely a cocktail shaker—you really need it to get the egg blended in.

A jigger helps me measure everything out, so I don’t go overboard.

• Cocktail shaker (with a good seal)
• Jigger or any measuring tool you trust
• Hawthorne strainer or a fine mesh strainer
• Citrus juicer (I just use a handheld one)
• Small bowl (for cracking the egg)
• Coupe or any stemmed glass
• Bar spoon

I usually go for a fine mesh strainer, just to catch any little bits of ice or egg. And if I remember, I’ll stick my glass in the freezer before I start—keeps the drink colder.

Ingredients

I try to use fresh, quality stuff for the best flavor. If you’re at all worried about raw eggs, just go with pasteurized.

Fresh orange juice really does make a difference, trust me.

• 2 oz bourbon
• 0.5 oz orange liqueur (Cointreau or Triple Sec work)
• 0.5 oz simple syrup
• 1 oz fresh orange juice
• 1 whole egg (pasteurized if you want)
• Ice cubes (for shaking)
• Orange peel or a bit of grated nutmeg (if you’re feeling fancy)

Bourbon brings the warmth, orange liqueur gives it a sweet edge, and the egg? That’s what makes it so rich and silky.

I keep the simple syrup close in case I want to bump up the sweetness.

Instructions

Here’s how I usually do it to get a nice, smooth drink. The dry shake (shaking before adding ice) really helps with the foam.

• Crack the egg into a small bowl first—just to check it’s fresh—then toss it in the shaker.
• Add bourbon, orange liqueur, simple syrup, and orange juice.
• Dry shake (no ice) for about 15 seconds.
• Add ice, then shake again until it’s cold.
• Strain into your chilled coupe glass.
• If you want, garnish with orange peel or a little nutmeg.

I always shake it pretty hard to get that thick foam. The garnish smells great, but honestly, the drink’s good even without it.

Notes

I’d say use a pasteurized whole egg if you’re worried about raw eggs at all. And don’t skip the dry shake—it’s what gives you that creamy texture.

If you’ve got a sweet tooth, just up the simple syrup a little. Want more citrus? Add a splash more orange juice, but try not to drown out the bourbon.

This one’s best right after you make it, while it’s still cold and frothy. If you let it sit too long, the foam kind of disappears.

Tasting Notes

I’ll be honest, the first sip is smoother than I expected—probably thanks to the egg. There’s this gentle, creamy texture right away.

The bourbon steps in with a warm, slightly sweet base. It pairs up with the orange flavor, and somehow they just get along.

The citrus brings a nice, light brightness. I like how it keeps the whole thing from getting too heavy or cloying.

It’s that balance that makes each sip feel kind of fresh, almost lively. Not what I thought at first glance.

There’s a little hit of spice from the nutmeg sprinkled on top. It’s subtle, not in-your-face, but it adds a cozy aroma and a bit of warmth.

Texture-wise, it’s thick but not overwhelming. Shaking it gives this soft foam—honestly, it’s pretty silky on my tongue.

Here’s how I’d break down the main flavors:

• Bourbon: Warm, slightly sweet, with those classic oak notes
• Orange: Fresh, light, and a bit tangy
• Nutmeg: Mild spice and a gentle aroma
• Egg: Creamy, smooth mouthfeel

Nothing really tries to steal the spotlight here. The flavors just sort of hang out together and make for a mellow, easy-drinking cocktail.