Tropical Rum Espresso Flip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and velvety cocktail blending dark rum with fresh espresso and tropical coconut cream for an indulgent nightcap. This recipe, ready in about 8 minutes, brings together dark rum, freshly brewed espresso, coconut cream for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 250 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Serves 1 Cocktails cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pour 1.75 oz dark rum, 1 oz freshly brewed espresso, 3/4 oz coconut cream, 1/2 oz simple syrup, and 1 whole egg into a cocktail shaker without ice.
  2. Step 2: Shake vigorously for 20 seconds to emulsify the egg and blend ingredients.
  3. Step 3: Add ice cubes filling the shaker halfway and shake again for 15 seconds until frosty.
  4. Step 4: Double strain into a chilled coupe glass to ensure smooth texture.
  5. Step 5: Garnish by grating a pinch of fresh nutmeg evenly over the foam surface.

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