Porto Flip

• Ruby port
  45 ml (1.5 oz)

  Choose a good-quality ruby port for vibrant flavor
• Brandy
  30 ml (1 oz)

  Cognac or any reputable brandy works well
• Egg yolk
  1

  Fresh, free-range egg recommended
• Simple syrup
  10 ml (0.25 oz)

  Optional, for added sweetness
• Freshly grated nutmeg
  0

  For garnish

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Fine mesh strainer (optional)
• Chilled coupe or small wine glass

1. 1

   Add the ruby port, brandy, egg yolk, and simple syrup (if using) to a cocktail shaker.

2. 2

   Dry shake (without ice) for about 10 seconds to emulsify the egg yolk.

3. 3

   Add ice to the shaker and shake again vigorously until well-chilled and frothy (about 15 seconds).

4. 4

   Strain into a chilled coupe or small wine glass. For extra smoothness, use a fine mesh strainer.

5. 5

   Garnish with a generous dusting of freshly grated nutmeg.

• Luxurious, creamy texture that's both comforting and sophisticated.
• Unique flavor profile thanks to the combination of sweet port and robust brandy.
• Perfect as an after-dinner treat or holiday indulgence.
• A classic cocktail with a fascinating history.
• Simple ingredients but an impressive result.

The Porto Flip has its roots in the mid-19th century and is one of the oldest cocktails to feature port wine. Originally appearing in Jerry Thomas's 1862 'Bartender's Guide', flips were a style of drink combining spirits, sugar, and eggs. The Porto Flip stands out for its use of port—a fortified wine from Portugal—giving it a unique, luscious profile. Over the decades, it was a favored nightcap among European aristocracy and has since become a timeless dessert cocktail.