Porto Flip
ClassicBrandy, tawny port, and a whole egg yolk. A 19th-century flip built for the last drink of the night.
Rich and velvety, the egg yolk giving real body to tawny port's dried-fruit sweetness, with brandy's warmth underneath and fresh nutmeg lifting the whole thing at the finish.
Ingredients
- 0.5 oz Brandy
- 1.5 oz Port
- 1 Egg Yolk
- Grated nutmeg · optional garnish
Method
- 1
Add all ingredients to a shaker (no ice).
- 2
Dry shake hard to emulsify the egg yolk.
- 3
Add ice and shake again until well chilled.
- 4
Fine-strain into a chilled coupe and garnish with fresh grated nutmeg.
The Story
Flips are one of the oldest cocktail families in print, and the Porto Flip's first known recipe appears in Jerry Thomas's 1862 "Bartender's Guide" — the book that essentially invented cocktail writing as a genre. Swapping in tawny port for a full pour of spirit makes it gentler and sweeter than most flips, which is likely why it survived as an after-dinner order long after most of its flip siblings faded from bar menus.
Recipe card
The whole recipe in one shareable image.
