• Amontillado Sherry
  60 ml (2 oz)

  or use Oloroso for a richer flavor
• Simple syrup
  15 ml (0.5 oz)

  adjust to taste
• Whole egg
  1

  fresh, for creaminess and froth
• Angostura bitters
  1 dash

  optional, for complexity
• Freshly grated nutmeg
  0

  for garnish

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Fine mesh strainer (optional, for extra froth)
• Grater (for nutmeg)

1. 1

   Chill a coupe or small cocktail glass by filling it with ice water; set aside.

2. 2

   Add the sherry, simple syrup, whole egg, and bitters (if using) to a cocktail shaker. Do not add ice yet.

3. 3

   Seal the shaker and dry shake (without ice) vigorously for 15 seconds to emulsify the egg and create froth.

4. 4

   Add ice to the shaker, reseal, and shake again for 20 seconds until well chilled and frothy.

5. 5

   Dump the ice from your prepared glass and fine strain the cocktail into the glass to achieve a silky texture.

6. 6

   Grate fresh nutmeg over the top for aroma and visual appeal.

• Luxuriously creamy texture without being overly heavy
• Beautifully balances sweetness, nuttiness, and subtle spice
• Makes an impressive, frothy presentation
• Perfect for dessert or as a unique brunch option
• A timeless classic that showcases the versatility of sherry

Flips are some of the oldest mixed drinks, dating back to the late 1600s when they were originally made with beer, rum, and sugar, heated with a hot iron poker. By the 19th century, the recipe evolved, and the beer was replaced with spirits and fortified wines, and the drink was served cold. The Sherry Flip, in particular, became popular in the late 1800s as sherry found favor in American bars. Its creamy texture and lightly sweet, nutty flavor made it a staple for those seeking a sophisticated alternative to heavier, spirit-forward cocktails.