Coffee Flip
CLASSIC · AGED RUM

Coffee Flip

The flip is a 19th-century format that modern bars rediscovered in the 2000s, and coffee suits it better than most things.

Ingredients
Aged Rum45 ml
Fresh Espresso, Cooled30 ml
Demerara Syrup15 ml
Whole Egg
Freshly Grated Nutmeg
Glassware
Coupe glass
Chilled.
Method
  1. 1

    Combine the aged rum, espresso, demerara syrup and the whole egg in a shaker without ice.

  2. 2

    Dry shake very hard for 20 seconds to fully emulsify the egg.

  3. 3

    Add ice and shake again for 12 seconds until cold.

  4. 4

    Double-strain into a chilled coupe.

  5. 5

    Grate nutmeg generously over the surface.

From the Bartender

The flip is a 19th-century format that modern bars rediscovered in the 2000s, and coffee suits it better than most things. The long dry shake is not optional — under-emulsified whole egg tastes exactly like raw egg, and there is no recovering from that.

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