Name: Three Storms Flip
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Light gold rum 1-3yo; 25 ml Falernum liqueur; 7.5 ml Peated malt whisky; 2 dash Orange bitters; 2 drop Saline solution 4:1; 1 pinch Black pepper; 1 fresh Egg (white and yolk)

Three Storms Flip
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Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 ²⁄₃ oz	Light gold rum (1-3 year old molasses column)
⁵⁄₆ oz	Difford's Falernum liqueur
¹⁄₄ oz	Torabhaig Peated Single Malt Whisky
2 dash	Orange Bitters by Angostura
2 drop	Saline solution 4:1 (20g sea salt to 80g water)
1 pinch	Black pepper
1 fresh	Egg (white & yolk)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of grated nutmeg.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with dusting of nutmeg grated over cocktail.

Allergens:

Recipe contains the following allergens:

Egg (white & yolk) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Peaty smoky whisky subtly influences this complex and silky-smooth rum flip.

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History:

Adapted from a recipe created in 2015 by Ryan Chetiyawardana at Dandelyan, London, England.

More cocktails by Ryan Chetiyawardana

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Caspian Berggren

11th March at 16:32

I took some liberty and replaced the nutmeg garnish with salt and pepper and I think that helped. The problem with this drink is that based on the ingredients you'd think it was savory but it's actually quite sweet. The falernum is nice but I think it should be countered with maybe some Worcester sauce and a dash of Tabasco in order to make it more savoury.

Yorey C

11th February 2024 at 06:22

Don Q | JDT Velvet | Laphroiag... i like that im basically drinking a boozy egg but i want this to be less sweet with either more bite/attitude or more fat...

G. M. Genovese

5th January 2024 at 11:30

Sweet enough from just the falernum. I would maybe pull the Islay down to 5 ml to let the black pepper and bitter have some room to bite. I also used El Dorado 8 yo rum. Aged rum is a waste here. Pretty nice overall. (5 Jan 2024, 6:29a)