Sherry Flip
The Quirky Foodster Team
Ingredients
- Oloroso or Pedro Ximénez sherry — 60 ml (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 dessert cocktail pairing sweet, dark sherry with a silky, custard-like texture.
Cultural Background: Flips date to 17th and 18th century Britain and colonial America, with the sherry version reflecting the wine's long, deep popularity in British drinking culture.
Tips: A long, hard double shake (dry then wet) is essential to fully emulsify the egg yolk.
Variations: A sweeter Pedro Ximénez sherry gives a richer, more dessert-like result than drier Oloroso.
Serving Suggestion: Serve up, well chilled, as a rich, dessert-like after-dinner drink.
Nutrition: Approx. 210 kcal per serving
FAQs:
Q: What's Pedro Ximénez sherry?
A: An intensely sweet, dark sherry style made from sun-dried grapes, often compared to liquid raisins in flavor.
- Oloroso or Pedro Ximénez sherry — 60 ml (2 oz)
- Egg yolk — 1
- Simple syrup — 10 ml (2 tsp)
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