Easter Cocktail Recipes: Rummy Bunny Flip

Dark rum and chocolate make good flavour pairings in the Rummy Bunny Flip, an Easter Cocktail Recipe.

Easter Cocktail Recipes: Rummy Bunny Flip

The classic flip recipe is made of a base spirit (we used rum), simple syrup, a whole egg and cream dry shaken together then shaken with ice. For the Rummy Bunny Flip cocktail, we used a drop of chocolate bitters to highlight the cacao notes in the dark rum. The chocolate rim adds a festive touch and makes for an Easter-themed garnish.

Easter Cocktail Recipes: Rummy Bunny Flip


  • 60 ml dark rum
  • 30 ml simple syrup (1:1)
  • 1 whole egg
  • 15 ml single cream
  • 1 dash of chocolate bitters

Glassware: coupette with melted chocolate rim
Garnish: grated nutmeg and grated dark chocolate


In a bain-marie, melt chocolate over medium heat until it turns to liquid. Spread evenly on a sheet of baking paper then gently dip the rim of the coupette to coat with chocolate. Hold it upside down for a few minutes until set.

In a cocktail shaker, dry shake all of the ingredients until they are well blended. Add ice and continue to shake until the shaker is very cold. Double strain into chilled coupette and garnish with grated nutmeg and grated dark chocolate.

Other cocktails in the Easter cocktail recipes series: What’s Up Doc, Cold Cross Bun Martini, Hide Nor Hare

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Easter Cocktail Recipes: Rummy Bunny Flip was last modified: April 4th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.