Sherry Flip recipe
A velvety, historic tavern classic uniting rich oloroso sherry, whole egg, and sweet syrup.
Method: Shake ·
Glass: Chilled Coupe ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: The Modern Classics Family
Ingredients
- 2 oz Oloroso Sherry
- 0.5 oz Simple Syrup
- 1 Whole Egg
- Pinch Freshly Grated Nutmeg
How to make a Sherry Flip
- Add the oloroso sherry, simple syrup, and whole egg into a cocktail shaker without ice.
- Dry shake vigorously for fifteen seconds to thoroughly emulsify the egg.
- Add ice cubes to the shaker and shake again briskly for twenty seconds until chilled.
- Double strain the mixture through a fine mesh strainer into a chilled coupe glass.
- Top the rich foam with a generous grating of fresh nutmeg and serve immediately.
Garnish
Garnish with freshly grated nutmeg across the foam.
Pro tip
Always perform a dry shake without ice first to properly break down and emulsify the whole egg before dilution.
History of the Sherry Flip
Flips originated in seventeenth-century English taverns as heated mixtures of beer, rum, sugar, and eggs served to sailors. Over subsequent centuries, the recipe evolved into a chilled, refined cocktail featuring fortified wines like sherry.
Flavour profile
Rich, Velvety, Nutty, Sweet
Variations
- Amontillado Flip — Substitute amontillado sherry for a drier, nutty profile.
- Pedro Ximénez Flip — Use sweet Pedro Ximénez sherry for a richer, dessert-like texture.
- Brandy Flip — Swap half the sherry for Cognac to add a deep spirit backbone.
Practise making the Sherry Flip in the free Virtual Bar game.