Port Flip

• Ruby port
  60 ml (2 oz)

  Choose a quality ruby port for best flavor
• Brandy
  30 ml (1 oz)

  Cognac or any good-quality brandy
• Simple syrup
  15 ml (0.5 oz)

  Adjust to taste, depending on your port's sweetness
• Whole egg
  1

  Adds body and a creamy texture
• Freshly grated nutmeg
  5 ml (0.13 oz)

  Just a pinch, for garnish

• Cocktail shaker
• Hawthorne strainer
• Fine mesh strainer (optional, for extra smoothness)
• Jigger
• Bar spoon

1. 1

   Add the port, brandy, simple syrup, and whole egg to a cocktail shaker (do not add ice yet).

2. 2

   Dry shake (shake vigorously without ice) for about 10 seconds to fully emulsify the egg and create a creamy texture.

3. 3

   Add ice to the shaker and shake again until well chilled, about 15-20 seconds.

4. 4

   Strain the mix into a chilled coupe or small wine glass, using a fine mesh strainer if you want an extra smooth finish.

5. 5

   Garnish generously with freshly grated nutmeg on top.

• Rich and creamy texture—almost like a dessert in a glass
• The deep, fruity flavor of port pairs beautifully with brandy
• Classic cocktail with a fascinating historical pedigree
• Perfect for winter nights, holidays, or special occasions
• Customizable with different ports or brandies for unique twists

The Port Flip dates back to the late 17th and early 18th centuries when 'flips'—a category of drinks shaken with eggs—were all the rage in colonial America and Europe. Originally, flips were made with beer, rum, and eggs, but as tastes evolved, bartenders experimented with different spirits. The Port Flip emerged as a refined, elegant variation, featuring port wine and brandy for a sophisticated, dessert-like treat. It gained popularity in the 19th century as an after-dinner drink in gentlemen's clubs and upscale bars, celebrated for its creamy texture and warming qualities.