A fun and unique cocktail with classic style, the Malacca flip pairs a fine gin from Tanqueray with fruits and flowers for a delicious drink. The recipe features Tanqueray Malacca Gin. Though it's a limited edition release, it has a lot of fans and the company brings it back every now and then.
This drink, created by Nicolas Oliveira, is a great use for Malacca, which is sweeter than most gin. When it's not available, try the drink with either Old Tom, Plymouth, or genever gins.
The sweet and dry ingredients of this cocktail play off of each other nicely and it is a fine balance with a wonderful texture thanks to the egg. The hibiscus syrup is especially delightful here, adding a sweet floral taste that really sets off the drink in style.
Note: while there are multiple steps to this recipe, this cocktail is broken down into workable categories to help you better plan for preparation and assembly.
Make the Hibiscus Syrup
Gather the ingredients.
In a small saucepan, bring the water to a boil and stir in the sugar until it's completely dissolved.
Remove from the heat and add the hibiscus tea.
Let it steep for about 10 minutes, test for flavor and let it go longer if desired.
Once the syrup reaches your desired intensity, remove the tea. Let the syrup cool before bottling. It will keep in the refrigerator for about 2 weeks.
Make the Malacca Flip
In a cocktail shaker filled with ice, pour the gin, hibiscus syrup, maraschino, and sweet vermouth. Squeeze in the juice from one lemon wedge and add the egg white.
Shake vigorously (more than usual to properly mix the egg).
Garnish with a small sprig of mint.
Serve and enjoy!
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.
How Strong Is a Malacca Flip?
There's a lot going on in the Malacca flip, but it's surprisingly light on the alcohol. It mixes up to just 13 percent ABV (26 proof), making it similar to a glass of wine.