Wildebeest's Cashew on the Flip-side

Flips are the new nog cocktails

Image for Wildebeest's Cashew on the Flip-side
photo courtesy of Jonathan Norton.

A unique twist on the classic rum eggnog, Wildebeest’s Cashew on the Flip-side by barkeep Will Ford offers a cheeky mix of rum, dessert wine, cashew milk, whole egg and house-made winter spice syrup. Shaken with egg to create a frothy consistency and finished with a grating of tonka bean, the creamy concoction is the perfect Christmastime tipple to enjoy during the Yuletide season.

If you've never used them before, tonka beans offer an exotic flavour that is somewhat comparable to vanilla, almond and cinnamon all rolled into one.

Cashew and Rum Flip

1 ounce El Dorado 15-yr rum
1/2 ounce Ron Zacapa 23-yr rum
1/2 ounce Apostoles 30 Jerez Sherry
1 ounce cashew milk
1 whole egg
1/2 ounce winter-spiced simple syrup, see recipe below

Combine all ingredients in a cocktail shaker.

Dry shake without ice to emulsify the egg.

Add lots of ice to the cocktail tin and shake vigorously for 20 seconds.

Fine strain into a chilled cocktail glass and grate some tonka bean with a Microplane to garnish (if you don’t have tonka bean, use cinnamon). 

Winter-spiced simple syrup

1 vanilla pod, sliced and seeds scrapped
500 grams demerara sugar
500 mL water
2 cinnamon sticks
5 whole star anise

Slice and scrape the seeds from one vanilla pod into a small sauce pot with two cinnamon sticks and five star anise.

Add 500 grams of sugar (white is fine but demerara is better) and 500 mL water.

Slowly bring to a boil then reduce heat and cook for 15 minutes.

Remove from heat and cover.

Let cool for 30 minutes then strain out the spent spices.

Refrigerate in an airtight container (the syrup will keep for a couple months).

1 cocktail
Prep Time:
5 minutes