This cocktail is a jack-of-all-trades kind of beverage. Well suited for fancy, celebratory occasions or more casual, laid-back soirées. The classic Flip cocktail is well-matched with the sweet and tangy pickled cherries- that have also been enhanced by the pungent and peppery extra virgin olive oil.
A Flip is a cocktail that contains a combination of egg (for froth and creaminess), sugar (for sweetness and balance), and either a spirit, liqueur, or fortified wine (for the boozy component). They share a mixology family tree with Egg Nogs, but, while Egg Nogs contain milk or cream, Flips do not. They are actually an enjoyable warm-weather or cold-weather sipper, served chilled and shaken with ice. This rum flip recipe finds a balance between the rich and sweet by utilizing pickled cherries and citrus juice for a uniquely refreshing and surprisingly creamy cocktail.
Rum Flip with Olive Oil Pickled Cherries
Course: CocktailCuisine: AmericanDifficulty: Easy6
servings10
minutes5
minutesThe pickled cherries can be made a day or two in advance and refrigerated until ready to assemble and shake these cocktails. Just be sure to let them rest at room temperature for an hour or two and give the pickle a good stir before tending bar.
Ingredients
- Olive Oil Pickled Cherries:
1/2cupred wine vinegar
1/4cupsweet white wine
1/2cupdark brown sugar
1/4teaspoonground cinnamon
1/4teaspoonginger, peeled and minced
1pinchground nutmeg
1/4cupmedium to robust intensity extra virgin olive oil
1cuppitted cherries
- Rum Flip:
12ozlight run
6ozpickled cherry juice
1 1/2ozlemon juice
1 1/2 ozlime juice
6eachegg whites
- Garnish:
pickled cherries
mint leave or sprigs
lemon and lime peels
Directions
- Place red wine vinegar, sweet white wine, brown sugar, cinnamon, ginger, and nutmeg in a small saucepan, and whisk to combine.
- Bring to a low simmer over medium heat, whisking frequently. Simmer just until the brown sugar has dissolved, about 5 minutes.
- Place the olive oil and cherries in a sealable container. Once the sugar has dissolved, remove from the heat, and pour over the EVOO and cherries, stir to combine.
- Set the container aside to cool to room temperature. Once cooled, cover, and refrigerate overnight. Before making the cocktails, remove the pickled cherries from the refrigerator, and set aside at room temperature.
- To make one cocktail, fill a shaker with ice. Pour 3oz rum, 2oz pickled cherry juice (stir to combine the pickles to distribute the ingredients), a light squeeze of fresh lemon and lime juice, and 1 egg white.
- Vigorously shake and strain into a coupe or martini glass. Garnish the cocktail with pickled cherries, mint, and citrus peel before serving.
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