Porto Flip
The Quirky Foodster Team
Coupe or cocktail glass
Glass
Freshly grated nutmeg
Garnish
Ingredients
- Tawny port — 45 ml (1 1/2 oz)
- Brandy — 15 ml (1/2 oz)
- Egg yolk — 1
- Simple syrup — 10 ml (2 tsp)
Method
- Add all ingredients to a shaker without ice and dry-shake hard to emulsify.
- Add ice and shake hard again until well chilled.
- Strain into a chilled coupe.
- Dust with freshly grated nutmeg.
Description: A rich, whole-egg-yolk cocktail from the flip family, pairing nutty tawny port with a touch of brandy.
Cultural Background: Flips date to 17th and 18th century Britain and colonial America; the port version reflects port's long popularity in British drinking culture.
Tips: A long, hard double shake (dry then wet) is essential to fully emulsify the egg yolk.
Variations: Ruby port can substitute for tawny for a fruitier, less nutty result.
Serving Suggestion: Serve up, well chilled, as a rich, dessert-like after-dinner drink.
Nutrition: Approx. 220 kcal per serving
FAQs:
Q: Is this safe with raw egg yolk?
A: Pasteurized eggs are widely available and remove the raw-egg food-safety concern.
- Tawny port — 45 ml (1 1/2 oz)
- Brandy — 15 ml (1/2 oz)
- Egg yolk — 1
- Simple syrup — 10 ml (2 tsp)
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