Tropical Rum Espresso Flip
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, and 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 "Add this recipe to your weekly plan" 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.
Ingredients
- 1.75 oz dark rum
- 1 oz freshly brewed espresso
- 3/4 oz coconut cream
- 1/2 oz simple syrup
- 1 whole egg
- a pinch grated nutmeg
Espresso machines worth buying → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- Step 2: Shake vigorously for 20 seconds to emulsify the egg and blend ingredients.
- Step 3: Add ice cubes filling the shaker halfway and shake again for 15 seconds until frosty.
- Step 4: Double strain into a chilled coupe glass to ensure smooth texture.
- Step 5: Garnish by grating a pinch of fresh nutmeg evenly over the foam surface.
