Cocktail recipe

Carrot Cake Flip recipe.

A rich bourbon flip with carrot-cake spice, whole egg, cream and fresh nutmeg.

Cocktail recipe 6 mins Mocktail option
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Carrot Cake Flip cocktail image
Carrot Cake Flip

Description

Carrot Cake Flip uses bourbon’s vanilla and oak as the base for a baking-spice profile. Carrot-cake syrup contributes carrot, cinnamon and brown-sugar character while a small measure of Cognac adds dried-fruit depth.

Whole egg and cream create the custardy texture expected from a flip. Angostura and grated nutmeg keep the aroma spiced rather than merely sweet.

Ingredients

  • 40 ml Bourbon
  • 10 ml Cognac
  • 15 ml Carrot Cake Syrup
  • 1 piece Whole Egg
  • 10 ml Cream
  • 2 dashes Angostura Bitters
  • grated nutmeg
  • Ice

Equipment needed

Cocktail Shaker – Shake with ice for proper chill, dilution and texture. Fine Mesh Strainer – Use for fine-straining where the recipe calls for it.

Instructions

  1. Add bourbon, Cognac, carrot-cake syrup, whole egg, cream and bitters to a shaker without ice.
  2. Dry shake very hard for 15 seconds.
  3. Add ice and shake again for 12 to 15 seconds.
  4. Double strain into a chilled coupe.
  5. Finish with freshly grated nutmeg and, if desired, the smallest pinch of cinnamon.

Recommended glassware

Coupe Glass
Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Quick facts

6 mins Medium Approx. 14.3% ABV 2 units Shaken, served up Mocktail option
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