Gingerbread flip cocktail

  • Serves: 2
  • Prep: 5 mins


  • 2 x 25ml shots spiced rum
  • 2 x 25ml shots ginger wine
  • 1 tbsp ginger syrup (from a jar of stem ginger in syrup)
  • 1 medium British Lion egg
  • Pinch ground cinnamon
  • Ice
  • Whole nutmeg (to garnish)
  • Gingerbread biscuits (to serve)


1.    Pour rum, ginger wine and ginger syrup into a cocktail shaker. 
2.    Add a British Lion egg and shake for 10 seconds. Add two handfuls of ice and a pinch of cinnamon and shake for a further 20 seconds. 
3.    Strain into two small chilled glasses.
4.    Grate over a little fresh nutmeg and serve with gingerbread biscuits.

Cooks tips

For a longer drink pour over ice and carefully top with a little ginger beer or lemonade. 

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3 / 5 rating (4 votes)