Stout Gingerbread Flip

Pin It

Hey guys. And gals.

If you love cocktails, and if there were one thing from my blog I had to absolutely insist that you make, it’s this foxy beast right here.

gingerbread flip_1363


1) There’s beer in it. Beer cocktails are an amazing way to add a whole new dimension to your drinking (and yes, I think we all need one).
2) It tastes like gingerbread, but not like the overly sweetened, fake-flavored “gingerbread” boozy everythings you see everywhere lately. If you’re just looking for something to spike your coffee because OH MY GOD it’s December and everyone is driving you insane, then by all means, go for that stuff. But if you want a sophisticated holiday cocktail: potent, spicy, dark, rich, and sweet but not syrupy, this is your jam right here.
3) Velvety, foamy top. If you still think egg whites in cocktails are gross, you can skip it, but I do not endorse it.
4) Festive for days. Just look at it: the luxurious egg white layer, the sprinkling of fresh nutmeg and cinnamon, and garnishes galore. This is a cocktail that never, ever underdresses. This is the “It’s after six, what am I, a farmer?” of drinks.

I should mention that this monster is a little deceptive. It’s easy to get carried away with something that tastes as good as this does, but it’s not alcohol-shy. Sitting atop the shot of dark stout maltiness is a whoooole lot of blackstrap rum (which tastes like molasses, the cornerstone of all things gingerbread). Add ginger liqueur and allspice dram and baby, you got yourself a pirate Christmas going.

I don’t know where I’m going with that. Tuxes? Pirates? Whatever. It’s a good, delicious time either way.

gingerbread flip_1384

Let’s put this on our holiday party agenda, shall we? Not too late, am I?

gingerbread flip_1366

Stout Gingerbread Flip
Yields 1
Write a review
  1. 1 1/2 ounces stout beer (I used Bison Brewing organic chocolate stout)
  2. 1 1/2 ounces blackstrap rum
  3. 1 ounce ginger liqueur
  4. 1/2 ounce allspice dram
  5. 1 egg white
  6. A couple dashes chocolate bitters
  7. Fresh-grated cinnamon and nutmeg
  8. Lemon peel and/or candied ginger, for garnish
  1. Pour the stout into a chilled coupe (or double rocks) glass.
  2. In a cocktail shaker, combine the rum, ginger liqueur, allspice dram, egg white, and bitters. Shake until combined. Add a big handful of ice, then shake again, vigorously for about 30 seconds. Strain into the glass, and top with cinnamon and nutmeg. Garnish with lemon or ginger.
  1. Note that this makes a big drink (not all of it fit into the glass pictured). I tried playing with the proportions, but I like these the best. Consider splitting into two maybe?
10th Kitchen
Pin It


  1. Mike "the Human Cow" says

    Splitting into two? Blasphemy! It’s like the extra when you order a milkshake. No respectable establishment will gip you on the extra.

  2. says

    We have become convinced that almost any cocktail can be made better in flip form. Okay that may be a hyperbole, but this certainly rings my bell. And as someone who grew up with my grandmother’s gingerbread coated in a warm lemon glaze, I tip my hat to the lemon rind garnish.

  3. Lisa says

    I would love to make this but I can’t find allspice dram (or chocolate bitters) anywhere. I can’t even find a place on the internet that will deliver it. Does anyone know where I can get it in Florida?

    • Danguole says

      Hi Lisa! I see you have Total Wine in Florida also–that’s where I was able to find all my supplies. Good luck!

      • Lisa says

        I’ve checked the Total Wine near me, and they don’t have it. I also checked online to see if another store would deliver, no go. :(

  4. says

    The bitters you can finding amazon; they’re a couple chocolate ones out there. Depending on what state you live in, sometimes booze cannot get shipped to you. However! Allspice dram, also known as pimento dram, is super easy to make. Just find a supplier for allspice berries and a decent recipe, and you’re golden.

  5. Margaret says

    Ooh this looks intriguing – I do like the “firmness” of an egg white foam, but wonder if a little bit of the powdered egg white would have the same effect?

    • Danguole says

      Hm, I really don’t know. I assume it just wouldn’t be as nice and foamy, but I haven’t tried it–please let me know if you do!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge