Sherry Flip
ClassicSherry and a whole egg, shaken to silk. A centuries-old restorative.
Rich and silky, with amontillado sherry's nutty, dried-fruit depth carried on a velvety whole-egg body. A little sugar rounds it and fresh nutmeg crowns it with warm spice — creamy, low in proof, and quietly indulgent.
Ingredients
- 2 oz Amontillado Sherry
- 1 Whole Egg
- 0.5 oz Simple Syrup
- Grated nutmeg · optional garnish
Method
- 1
Add every ingredient to a shaker without ice and dry-shake hard to emulsify.
- 2
Add ice and shake again until well chilled.
- 3
Double-strain into a chilled coupe.
- 4
Grate fresh nutmeg over the top.
The Story
The flip dates to the late 1600s, when it was made by plunging a red-hot iron into a mug of ale, rum, sugar, and egg to make it froth. By the nineteenth century the heat was gone and the format settled into spirit or wine shaken with a whole egg and sugar. The Sherry Flip is the most elegant survivor — nourishing enough that flips were long considered half medicine.
Recipe card
The whole recipe in one shareable image.
