Name: Three Storms Flip
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Rum - Light gold (1-3 year old molasses column); 25 ml Falernum liqueur; 7.5 ml Whisk(e)y - Peated whisk(e)y; 2 Orange bitters; 2 Saline solution 4:1; 1 Black pepper; 1 Egg (white & yolk)

Serve in

Coupe glass

Photographed in

Speakeasy Coupe 8.5oz

Garnish:

Freshly grated nutmeg

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 2/3 fl oz	Light gold rum (1-3 year old molasses column)
5/6 fl oz	Difford's Falernum liqueur
1/4 fl oz	Caisteal Chamuis peated scotch 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)
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Egg (white & yolk) – Eggs

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Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

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

History:

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

More cocktails by Ryan Chetiyawardana

Alcohol content:

1.5 standard drinks
24.86% alc./vol. (49.72° proof)
20.7 grams of pure alcohol

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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.