Porto Flip Cocktail Recipe

The Porto Flip is a Nineteenth-century cocktail historically made with tawny port, brandy, a complete egg, sugar, and a lightweight dusting of recent nutmeg. The wealthy, old-school drink first appeared because the Port Wine Flip in Jerry Thomas’s 1887 version of The Bar-Tender’s Information. Lengthy earlier than the twentieth century ushered in lighter, spirit-forward cocktails, egg-based drinks — from fizzes to eggnogs to flips — have been a standard a part of on a regular basis ingesting tradition.

Flips, outlined by way of a complete egg slightly than simply the white, date again to the Colonial period, after they have been usually made with ale and rum, and thickened with eggs and sugar. By the point the type appeared in Thomas’s revised and expanded editions of his authentic 1862 information — extensively thought-about the primary cocktail e book — these drinks had been refined: shaken with ice, enriched with fortified wine and brandy, and completed with freshly grated nutmeg.

Why the Porto Flip works

Tawny port, a fortified wine from Portugal’s Douro Valley, types the spine of this cocktail, contributing layered notes of dried fruit and toasted nuts. Brandy provides construction and power, together with vibrant orchard fruit and warming spice. A contact of easy syrup additional balances the dry spirits. And a complete egg provides the drink its signature richness, making a velvety texture, creamy mouthfeel, and a frothy cap completed with an fragrant grate of nutmeg.

As with many egg-based cocktails, this recipe requires a dry shake — shaking with out ice — to completely break down and emulsify the egg earlier than a second shake with ice chills and aerates the drink.