Ginger Beer Eggnog Flip
A festive cocktail combining creamy eggnog with the spicy kick of ginger beer, balanced with rum, rye whiskey, and sherry for a rich, flavorful holiday sip.
Equipment
- Cocktail shaker
- Hawthorne strainer or fine mesh strainer
- Jigger
- Bar spoon
- Rocks glass or coupe glass
- Small grater
- Ice cubes
Ingredients
- 1 whole egg fresh, room temp is best
- 2 oz eggnog store-bought or homemade
- 1 oz dark rum
- 1 oz rye whiskey
- 0.5 oz amontillado sherry
- 2 oz ginger beer
- 0.25 oz simple syrup optional
- fresh nutmeg for garnish
- ground cinnamon or cinnamon stick for garnish
- ice cubes
Instructions
- Drop the whole egg, rum, rye whiskey, sherry, eggnog, and simple syrup into your cocktail shaker.
- Give it a good shake without ice (that’s the dry shake—helps blend the egg).
- Toss in the ice cubes and shake again until it feels nice and cold, and you can hear it’s frothy.
- Strain into your rocks or coupe glass.
- Pour the ginger beer on top and give it a gentle stir.
- Grate some fresh nutmeg over the drink.
- Stick a cinnamon stick in there for garnish if you like.
Notes
Use a fresh egg for creaminess or a pasteurized one if preferred. Combine the sweetness of rum with the bite of rye whiskey, and balance it with nutty sherry. Freshly grated nutmeg enhances flavor, and chilling your glass helps maintain the fizz.