`Rum Flip with Olive Oil Pickled Cherries - Olive Oil Times

Rum Flip with Olive Oil Pickled Cherries

This cocktail is a jack-of-all-trades kind of beverage. Well suited for fancy, celebratory occasions or more casual, laid-back soirées.
Rum Flip with Olive Oil Pickled Cherries
By Patterson Watkins
May. 3, 2022 15:37 UTC

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: Easy


Prep time


Cooking time



The 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.


  • 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


  • 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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