Spiced cider flip
Serves: 1
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Spiced cider flip
A flip is a classic cocktail that uses a whole egg to create a rich, velvety texture and a frothy top. In this autumnal twist, dark rum and cider are spiced with a cinnamon and ginger syrup
Serves: 1
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
208Kcal
Fat
0gr
Saturates
0gr
Carbs
27gr
Sugars
27gr
Fibre
0gr
Protein
3gr
Salt
0gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 cinnamon sticks
- 15g sliced fresh ginger
- 100g caster sugar
- 125ml water
- 75ml cider
- 30ml dark rum
- 1 medium egg
- ice
To serve (optional)
- star anise
Step by step
- Put the cinnamon sticks, ginger, sugar and 125ml water in a saucepan. Set over a low heat and cook until the sugar has dissolved. Bring to a gentle simmer, then cook for 10 minutes. Remove from the heat, then leave to infuse and cool for 30 minutes. Strain into a glass jar and seal until needed.
- To serve, pour the cider, rum and 25ml of the spiced syrup into a cocktail shaker. Crack in the egg, then seal well and dry shake (without ice) for 30 seconds to emulsify the egg. Add a large handful of ice and shake again until very cold.
-
Strain into a coupe glass and garnish with star anise, if liked. Store the leftover spiced syrup in the fridge for up to 1 month.
*This recipe contains raw egg
