Rumchata Gingerbread Flip Cocktail Recipe
This one’s all about creamy gingerbread flavor with Rumchata. I grab ingredients that are easy to find and just use basic kitchen gear.
Equipment
- A measuring jigger is handy for getting the right amounts, and a fine mesh strainer catches any stray egg bits.
- I usually pour into a medium-sized glass—something like a coupe or a small rocks glass. If I’m in the mood to get fancy, I’ll use a microplane or small grater for fresh nutmeg on top.
- A bar spoon or even a little whisk works to mix the egg yolk before shaking.
Ingredients
For one drink, here’s what I pull together:
- 2 ounces Rumchata
- 1 ounce bourbon or dark rum
- 1 ounce gingerbread syrup store-bought or homemade
- 1 large egg yolk
- 1/2 ounce heavy cream
- Ice cubes
- Freshly grated nutmeg or cinnamon for garnish optional
Instructions
- Dry shake (without ice) hard for about 15 seconds—gets things nice and mixed.
- Toss in some ice and shake again for another 15 seconds. That chills it down and gives it a frothy top.
- Strain into a chilled coupe or rocks glass using a fine mesh strainer.
- If you’re feeling it, grate nutmeg or cinnamon over the top.
- If it comes out too thick, I’ll splash in a bit of milk before the ice shake. I always use fresh, good-quality eggs for safety—no shortcuts there.
Notes
Just the egg yolk goes in, not the whole egg—makes it a classic “flip.” If I’m worried about raw eggs, pasteurized yolks are a safe bet.
For homemade gingerbread syrup, I use a 1:1 mix of brown sugar and water, then add a teaspoon each of ground ginger and cinnamon, plus a pinch of cloves. Simmer it for five minutes, then let it cool before using.
Rumchata has its own spices, so I taste before dumping in more spice to the syrup. The dry shake is key—don’t skip it if you want that silky texture. And if fresh nutmeg is missing from the pantry, ground cinnamon does the trick for garnish.