Malacca Flip Cocktail Recipe

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Malacca Flip Cocktail Recipe

Malacca, one of the most sweetest types of gin, is the perfect ingredient in this drink by Nicolas Oliveira. Old Tom, Plymouth, or Genever gins aren’t available, order the drink with either one of those gins instead. I like the way this cocktail balances sweet and dry ingredients with an egg to give it a wonderful, creamy texture. I also appreciate the hibiscus syrup, which lends the drink a sweet floral flavor and a sophisticated look. It adds a classical touch to this modern cocktail and creates a lovely foam on top.

The flip of this drink is created as a result of the use of egg white. Featuring a classic style and a twist of fun, the Malacca flip pairs Tanqueray gin with fruits and flowers to create an enjoyable cocktail experience. A Malacca Gin recipe using Tanqueray Tanqueray Gin is included in the recipe. It may be a limited-edition release, but it has a lot of fans, and the company brings it back regularly.

Cocktail strength (from 1 to 10 scale)

The strength of Malacca Flip Cocktail Recipe is 3 out of 10.



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Nutrition (calories per serving)

The estimated calories of Malacca Flip Cocktail Recipe is 553 calories per serving.

Preparation time (minutes)

The time it takes to create Malacca Flip Cocktail Recipe is 63 minutes.

Tools needed

  • saucepan
  • cocktail shaker


  • cocktail glass

Ingredients (ML/OZ)

  • hibiscus tea (1 tea bag)
  • 1 cup water
  • 1 cup sugar
  • 1 3/4 oz gin
  • 3/4 oz sweet vermouth
  • 1 lemon wedge
  • 1 egg white (large)
  • fresh mint sprig (for garnish)

Steps to Make It

  • For the hibiscus syrup, bring the water to boil in a small saucepan, and stir in the sugar until it's completely dissolved.
  • Remove it from heat ten add hibiscus tea.
  • Test for flavor. Let it steep for about 10 minutes, let it go longer if desired.
  • Remove the tea when the syrup reaches your desired intensity.
  • Cool the syrup before bottling. (keep it in the refrigerator for about 2 weeks)
  • For the drink, pour the gin, sweet vermouth, maraschino liqueur, and hibiscus syrup in a cocktail shaker filled with ice.
  • Squeeze the juice from the lemon wedge then add egg white.
  • Shake the mixture vigorously until the egg is properly mixed.
  • Strain it into a chilled cocktail glass.
  • Garnish with a small sprig of mint then serve. Enjoy.

Rate This Recipe

User Review
4.8 (309 votes)