Porto Flip
Velvety, warm, after dinner.
Tawny port and brandy bound by an egg yolk, shaken to a velvety texture. A dusting of nutmeg adds a spiced touch to a rich drink, ideal after dinner.
- IBA · The Unforgettables
- After dinner
- Shaken
- Glass
- Cocktail glass
- Method
- Shaken
- Strength
- Medium
- Time
- 3 min
- Difficulty
- Medium
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Brandy
15 ml
-
Tawny port
45 ml
-
Egg yolk
10 ml
Garnish
- Grated nutmeg
Proportions
How to make
- Chill a cocktail glass.
- Fill the shaker with ice.
- Pour the brandy.
- Add the tawny port.
- Add the egg yolk.
- Shake well.
- Strain into the chilled glass.
- Dust with freshly ground nutmeg.
The story
Origins
DocumentedOrigin attested by written sources of the time.
The Porto Flip descends from flips, sailors' drinks born in England in the late seventeenth century from beer, spirit and sugar, heated with a red-hot iron. In America egg replaced the beer, and cold flips spread during the nineteenth century. A Port Wine Flip recipe appears in the 1887 edition of Jerry Thomas's guide; some sources also link the drink to Thomas's 'Coffee Cocktail', made with brandy, port and egg and named for its coffee-like colour, though sources disagree on when that recipe first appeared. There is no known inventor: the Porto Flip is the product of a long tradition rather than a single creation.
Sources (6)
- IBA — Porto Flip (opens in a new tab) recipe
- IBA — All cocktails, page 4 (opens in a new tab) recipe
- Difford's Guide — Port Flip (opens in a new tab) history
- Difford's Guide — Flip cocktails (opens in a new tab) history
- Cocktail Society — Porto Flip (opens in a new tab) history
- Wikipedia — Porto flip (opens in a new tab) history
Taste profile
- Creamy
- 4 out of 5
- Sweet
- 3 out of 5
- Fruity
- 2 out of 5
- Spicy
- 1 out of 5