Rum Flip
Rum Flip - This OG Rum drink has a deep history. Its origins are English and Colonial American. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron ("Thus we live at sea; eat biscuit, and drink flip"). The iron caused the drink to froth, and this frothing (or "flipping") engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.
The first bar guide to feature a flip was Jerry Thomas's 1862 How to Mix Drinks; or, The Bon-Vivant's Companion. In this work, Thomas declares that, "The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste."[2]
With time, the distinction between egg nog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in U.S. bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.
Add the ingredients and a shaker ball to a shaker cup and pre-shake for 20 seconds vigorously. add 8 oz of cracker ice and shake for 30 more seconds. Starin into your favorite fancy coupe. Garnish with fresh grated nutmeg. Enjoy!
1 Medium Egg
.25 oz Demerara syrup
2.5 oz of Plantation Original Dark Rum
Half an egg shell with a dash of Plantation OFTD on fire!
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