Port Flip recipe
Port, brandy, and a whole egg make one of the great old-school winter dessert cocktails.
Method: Shake ·
Glass: Coupe glass ·
Time: 5 min ·
Difficulty: Advanced ·
Family: The Sidecar Family
Ingredients
- 1 1/2 oz Ruby Port
- 1 oz Brandy
- 1 Whole Egg
- 1 tsp Demerara Syrup (optional, depending on the port)
How to make a Port Flip
- Add port, brandy, egg, and syrup to a shaker without ice.
- Shake hard for 10 seconds.
- Add ice and shake again until the tin is deeply chilled.
- Double strain into a chilled coupe.
- Finish with freshly grated nutmeg.
Garnish
Freshly grated nutmeg.
Pro tip
Use the freshest egg you can get and shake harder than feels necessary. A Flip should be velvety, never eggy or thin.
History of the Port Flip
Flips began as hot beer, rum, and egg drinks in colonial America, then evolved into cold spirit-and-egg cocktails by the nineteenth century. The Port Flip is one of the most elegant survivors of that lineage.
Flavour profile
Velvety, Berry, Nutmeg, Warm
Variations
- Sherry Flip — Use oloroso sherry in place of port for a drier nutty drink.
- Coffee Flip — Add 1/4 oz coffee liqueur and reduce syrup.
- Rum Flip — Use aged rum instead of brandy for more molasses warmth.
Practise making the Port Flip in the free Virtual Bar game.