Black Flip

About the Black Flip

Rich, creamy, and genuinely indulgent, the Black Flip is a dessert style cocktail that combines Timber Creek Florida Rum with a chocolate stout, a whole egg, demerara syrup, and a pinch of grated nutmeg for a drink that lands somewhere between a cocktail and a liquid dessert. The whole egg is what gives a flip its name and its texture, and getting that texture right depends on the base spirit being able to stand up to both the egg’s richness and the stout’s roasted, chocolatey depth. Timber Creek Florida Rum, distilled and aged as part of the distillery’s grain to glass process, brings enough grain forward character to keep the drink from tasting like dessert with a vague hint of alcohol, giving the rum a real presence even under the beer and egg.

To build it, first swirl the chocolate stout gently in its glass to knock down some of the carbonation, then combine it with the rum, egg, and demerara syrup in a shaker and dry shake (without ice) to emulsify everything and build the foam. Add ice and shake again until well chilled, then strain into a chilled fizz glass and finish with a pinch of grated nutmeg on top. This is very much a dessert course cocktail, and the suggested pairings of chocolate cake, tiramisu, and bread pudding make that clear.

It’s rich enough to stand in for dessert entirely if you’d rather not double up, though candied pecans or vanilla custard on the side can round out the table if you’re serving a small group. Raw egg cocktails should be made with pasteurized eggs where possible for food safety, and because this drink is dense and filling, it’s easy to underestimate how much alcohol is actually in the glass, so enjoy it slowly and treat it as a single, satisfying pour rather than a round starter. One well made Black Flip is often plenty for an evening.

Rich, creamy, and genuinely indulgent, the Black Flip is a dessert style cocktail that combines Timber Creek Florida Rum with a chocolate stout, a whole egg, demerara syrup, and a pinch of grated nutmeg for a drink that lands somewhere between a cocktail and a liquid dessert. The whole egg is what gives a flip its name and its texture, and getting that texture right depends on the base spirit being able to stand up to both the egg’s richness and the stout’s roasted, chocolatey depth. Timber Creek Florida Rum, distilled and aged as part of the distillery’s grain to glass process, brings enough grain forward character to keep the drink from tasting like dessert with a vague hint of alcohol, giving the rum a real presence even under the beer and egg.

To build it, first swirl the chocolate stout gently in its glass to knock down some of the carbonation, then combine it with the rum, egg, and demerara syrup in a shaker and dry shake (without ice) to emulsify everything and build the foam. Add ice and shake again until well chilled, then strain into a chilled fizz glass and finish with a pinch of grated nutmeg on top. This is very much a dessert course cocktail, and the suggested pairings of chocolate cake, tiramisu, and bread pudding make that clear.

It’s rich enough to stand in for dessert entirely if you’d rather not double up, though candied pecans or vanilla custard on the side can round out the table if you’re serving a small group. Raw egg cocktails should be made with pasteurized eggs where possible for food safety, and because this drink is dense and filling, it’s easy to underestimate how much alcohol is actually in the glass, so enjoy it slowly and treat it as a single, satisfying pour rather than a round starter. One well made Black Flip is often plenty for an evening.