Cocktails
Maple Espresso Bourbon Flip
This Maple Espresso Bourbon Flip combines the vanilla-and-oak notes of bourbon with freshly brewed espresso, maple syrup and cream. A pasteurized whole egg gives the chilled cocktail its traditional velvety flip texture, with freshly grated nutmeg adding a winter aroma.
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WHAT YOU NEED
Ingredients
METHOD
How to make it
- Brew 1 oz (30 ml) espresso and cool it completely.
- Chill a coupe glass.
- Crack one pasteurized whole egg into a cocktail shaker.
- Add bourbon, cooled espresso, maple syrup and heavy cream.
- Seal and dry-shake without ice for 15 seconds to emulsify.
- Open the shaker and add several ice cubes.
- Seal and shake for another 12–15 seconds until thoroughly chilled.
- Double-strain into the chilled coupe.
- Grate a small amount of nutmeg over the foam and serve immediately.
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Adjust the flavor
For a less sweet version, start with 1/3 oz maple syrup. For a lighter texture, use 1/4 oz cream. Espresso should be cooled before shaking; never shake carbonated liquids in a sealed shaker.
Serving ideas
Serve after Christmas dinner or during a New Year's gathering, alongside chocolate desserts, gingerbread or toasted nuts. For a sparkling children's option, see the Snowy Pear & Vanilla Fizz. Browse seasonal drinks.
Use pasteurized eggs and serve promptly. Estimated 275 kcal per cocktail, assuming 40% ABV bourbon and standard heavy cream; approximately 13% ABV before ice dilution. Nutmeg and discarded ice excluded.
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