Eggnog Flip
The rum brings tropical and dried fruit notes, while the white cacao and banana liqueur provide sweetness and spice. This recipe uses a whole egg to provide body and creaminess, creating a fluffy cocktail that’s basically Christmas in a glass.
Serves:
1
Ingredients
25ml Bundaberg Small Batch Reserve
25ml White cacao liqueur
25ml Crème de Banane
2 Dashes of Angostura Bitters
1 Whole egg
1 Grated nutmeg for garnish
Equipment
1 Cocktail shaker
1 Small rocks glass or coup glass
1 Jigger
method
Dry shake all ingredients, then add ice to the shaker and wet shake all ingredients.
Double strain into a coupe glass.
Garnish with grated nutmeg.
Alcohol content: Std. Drinks: 1.8
