The Chocolate Coconut Flip from Whistling Andy Distillery is a rich, dessert-like sipper that leans into the season’s cozy indulgence. Finished with a playful garnish of housemade freeze-dried ice cream, it’s a true treat in a glass.
INGREDIENTS
2 ounces Whistling Andy Hibiscus Coconut Rum
1 ounce vanilla syrup
2 dashes chocolate bitters
1 whole egg
GARNISH
Freeze dried chocolate ice cream chunk or chocolate shavings
DIRECTIONS
Add all ingredients except nutmeg in a shaker without ice. Shake vigorously for about 15 seconds to emulsify the egg. Add ice and shake again until chilled and frothy. Fine strain into a coupe glass. Garnish with freeze dried chocolate ice cream or chocolate shavings.
