The Gingerbread Mai Tai Flip takes the tropical richness of a Mai Tai and turns it into something warmer, creamier and more indulgent. Aged rum gives the drink its deep, molasses-like base, while orange curaçao, lime and orgeat keep the classic tiki structure alive. Gingerbread syrup adds festive spice, and the egg gives the cocktail a smooth, velvety texture.
This is not a light, zippy tiki drink. It is richer and more comforting, with layers of almond, citrus, rum and baking spice. The lime keeps the drink from becoming too heavy, while the gingerbread adds warmth without turning it into a dessert in disguise.
It is perfect for colder evenings, Christmas parties, winter cocktail menus or anyone who loves tiki drinks but wants something with a spiced seasonal twist. Creamy, aromatic and full of character, the Gingerbread Mai Tai Flip feels playful, luxurious and surprisingly well-balanced.
Ingredients
45 ml Aged Rum
15 ml Orange Curacao
20 ml lime juice
15 ml Orgeat
15 ml Gingerbread syrup
1 piece Whole Egg
1 piece Cinnamon Stick
Instructions
Add rum, orange curaçao, lime juice, orgeat, gingerbread syrup and egg to a shaker without ice. Shake hard.
Add ice and shake again until cold and creamy.
Fine strain into a chilled coupe.
Grate fresh nutmeg over the top.
Recommended glassware
Coupe Glass (recommended)
An elegant stemmed glass for shaken or stirred cocktails served up.
120–240 mlStemmed 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 Advanced Approx. 16% ABV 1.6 units 270 kcal Ice, dry shaken then shaken with ice
Love this recipe?Share it with a friend or save it for later.
