Coconut Gingerbread Flip Cocktail
This decadent holiday flip layers spiced gingerbread flavor with creamy coconut and smooth vodka, all shaken with an egg for a luxuriously frothy, festive treat. It’s dessert in a glass!
Equipment
- Cocktail shaker
- Hawthorne strainer or fine mesh strainer
- Measuring jigger
- Chilled coupe or stemless wine glass
- Bar spoon
- Small plate (for rimming with spices)
- Ice cubes
Ingredients
- 1.5 oz vodka plain or vanilla
- 1 oz coconut cream or cream of coconut
- 1 oz gingerbread syrup homemade or store-bought
- 0.5 oz coffee liqueur optional
- 1 egg fresh (or pasteurized, for safety)
- ice cubes for shaking
- nutmeg or cinnamon for garnish
Instructions
- Add vodka, coconut cream, gingerbread syrup, coffee liqueur (if using), and egg to a shaker without ice. Dry shake (shake hard for 15 seconds).
- Add ice cubes to the shaker and shake again until well chilled and frothy.
- Strain into a chilled coupe glass. Sprinkle with nutmeg or cinnamon for garnish. Serve immediately.
Notes
Always use fresh eggs and shake vigorously for maximum froth. Coffee liqueur adds depth, but it’s optional. Garnish with a pinch of ginger or allspice for extra warmth.