Two types of rum meet the sweet spice of Benedictine in this creamy flip recipe.
1 oz. rum (Ponyboy uses Bacardi 8 Year)
½ oz. Plantation O.F.T.D. Rum
½ oz. Bénédictine
½ oz. Demerara syrup (1:1)
1 oz. heavy cream
1 whole egg
Tools: shaker, strainer
Combine all the ingredients in a shaker and shake, without ice, until the cream and egg are emulsified. Add ice and shake again to chill. Strain into a rocks glass over fresh ice.
Dane Kitchens, Ponyboy, Oklahoma City
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.