Adam Seger's Hot Rum Flip

Hot Rum Flip

Makes 5 cups
  • 1 quart locally brewed English-style ale
  • 7 slices fresh ginger root
  • 3–4 eggs
  • 1/3 cup demerara or turbinado sugar
  • ½ cup rum (El Dorado Port Morant Double Wooden Pot Still Single-Barrel Rum)
  • nutmeg, freshly grated

Heat ale to a brisk simmer, but not a boil, with ginger.

In a separate vessel, beat eggs with sugar; then add rum.

Warm two 1½–2-quart metal coffee pots with hot water; then discard water. Strain the ginger from the hot ale; discard ginger and place hot ale in one metal coffee pot. Place the rum-spiked, sweetened eggs in the other pot. Pour liquids back and forth until foam settles down. Serve in Irish coffee glasses or snifters, garnished with freshly grated nutmeg.

Adam Seger

Mixologist, CCP