Fu Zhuan Rum Flip
A rich, earthy twist on the classic flip with Fu Zhuan-infused dark rum—plus a smooth alcohol-free version built on the golden-flower tea, honey, and spice.
Fu Zhuan's earthy, woody, gently sweet golden-flower character is a natural match for dark rum, and a flip showcases it beautifully. Infusing the rum with the tea adds a layer of savory, almost molasses-like complexity that deepens the spirit's caramel and spice into something rich and brooding.
The infusion is quick and forgiving because Fu Zhuan is so smooth and low in tannin. A couple of hours steeping in the rum adds plenty of earthy character without turning it bitter, leaving a warmer, more complex base for the cocktail.
A flip is built with a whole egg, which gives the drink a luxurious, velvety body that suits the tea's mellow depth. Shaken with the tea-infused rum, a little honey or demerara syrup, and a grating of nutmeg, it becomes a silky, dessert-like nightcap.
For a non-alcoholic version, build the same silky flip from strong, cooled Fu Zhuan tea in place of the rum, with honey syrup, a whole egg (or aquafaba for vegan), and freshly grated nutmeg. You get the same rich, earthy, velvety indulgence with no alcohol—a comforting mocktail to round off the evening for everyone.
Ingredients
- 60 ml dark rum
- 1 tbsp Fu Zhuan tea (for infusing the rum)
- 1 whole egg (or 30 ml aquafaba for the mocktail)
- 15 ml honey syrup or demerara syrup
- Ice cubes
- Freshly grated nutmeg to garnish
How to make it
- 1Infuse the rum: add the Fu Zhuan tea to the rum in a sealed jar and steep 2 hours, then strain out the tea.
- 2Add the tea-infused rum, egg, and honey syrup to a shaker.
- 3Dry shake hard (without ice) for 15 seconds to emulsify the egg.
- 4Add ice and shake again for 15 seconds until well chilled.
- 5Strain into a small glass and grate fresh nutmeg over the top.
- 6For a mocktail, replace the rum with 90 ml strong cooled Fu Zhuan tea and use aquafaba or a whole egg as you prefer.
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