Georgetown Demerara Flip

Demerara rum and Pedro Ximénez sherry shaken with a whole egg, heavy cream and a touch of lime until thick and frothy. Rich, velvety and dusted with nutmeg, it makes a fine nightcap on a cold evening.

Total time: 5 min
Serving: 1

Naturally sweet twist
Rich & velvety

Rows of glasses filled with fresh mint leaves lined up on a bar under blue lighting — Sour meets Sweet Magic

Ingredients

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1 oz (30 ml) demerara rum
½ oz (15 ml) 151-proof demerara rum
½ oz (15 ml) Pedro Ximénez sherry
½ oz (15 ml) heavy cream
¼ oz (7 ml) fresh lime juice
1 large egg
ice
freshly grated nutmeg, to garnish
2–3 Richberry halves

How to Make It

Dry shake
Pour the rums, sherry, cream and lime juice into the small tin of a Boston shaker. Crack the egg into the large tin, close and shake without ice for about 10 seconds to emulsify.
Shake with ice
Fill the shaker with ice and shake hard again.
Strain and garnish
Strain into a coupe glass and grate fresh nutmeg over the top.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.