Ginger Maple Flip

Substitute your usual eggnog with this rye whiskey and ginger cocktail
42 Ratings
100% would make again
Ginger Maple Cocktail
Photo: Katie Foster/Tasting Table

Let's face it, shopping is exhausting, relatives can be relentless and "Jingle Bell Rock" is borderline nervous-breakdown fodder. We all know the real reason to get excited about the holidays: the cold-weather drinks and treats that make us feel cozy and nostalgic in the face of the looming winter. This flip cocktail hits all the right seasonal notes: It's spicy, smoky and boozy enough to warm up even the coldest nights.

The flip cocktail is a classic drink that dates all the way back to the 1800s, when it was recorded in Jerry Thomas's Bartenders Guide, rumored to be the first-ever cocktail book. Though many iterations of the drink have appeared since then, the key ingredient in all of them is a frothy egg that creates a creamy texture and taste similar to eggnog.

The key to getting any egg cocktail frothy is to first shake the egg without any ice, also known as dry shaking. This is essentially the same as beating an egg, adding air to form tiny froth bubbles.

If you don't have access to a juicer, you can instead grate and then muddle the ginger to extract the flavor. If you choose this method, make sure to finely strain the cocktail before serving.

Ginger Maple Flip

Recipe from the Tasting Table Test Kitchen

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


1 egg

2 ounces rye whiskey

½ ounce maple syrup

¼ ounce fresh ginger juice

½ ounce fresh lemon juice



1. Add the egg to a cocktail shaker and shake vigorously until frothy.

2. Add the whiskey, maple syrup, ginger and lemon juices. Fill the shaker with ice and shake vigorously again. Strain into a coupe glass or straight-sided wineglass. And serve.

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