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The Porto Flip, a member of the Flip cocktail family, has a history dating back to the 17th century. The word “flip” originally referred to beer or rum-based drinks, typically containing a spirit, sugar, and spices, heated with a hot iron. Over time, flips evolved into a cold, mixed drink that combined eggs, wine, spirits, and sweeteners, and were served in various forms.
Jerry Thomas, known as the “Father of American Mixology” published “How to mix drinks or the bon-vivant’s Companion” in 1862, providing an invaluable resource for aspiring bartenders and cocktail enthusiasts. The book contained an extensive collection of recipes for classic and novel cocktails, and it helped codify the art of mixing drinks. One such creation was the Porto Flip. Thomas’ invention of the Porto Flip showcased his ability to blend ingredients in unique and appealing ways, setting the stage for future mixologists to experiment and create their own signature drinks.
The Porto Flip, as we know it today, is a delightful concoction of Ruby port wine, Cognac, and an egg, traditionally garnished with grated nutmeg. Its balance of flavors and rich texture make it a classic after-dinner sipper.
The process of crafting a Porto Flip is both art and science. The egg plays a crucial role in providing the cocktail with a rich and creamy texture. Begin by cracking the egg in a cocktail shaker, along with the Ruby port wine, Cognac, and simple syrup if you prefer a sweeter taste. Dry shake the mixture vigorously without ice to ensure a smooth and well-blended cocktail. The egg contributes a velvety consistency, while the Ruby port wine adds a sweet and fruity note, and the Cognac lends a robust and warming quality to the drink.
45 ml Ruby port wine
30 ml Cognac
7.5 ml simple syrup, optional
Garnish: grated nutmeg
Add the ruby port, cognac, egg, and simple syrup into a cocktail shaker, and dry shake.
Add ice to the cocktail shaker and shake again, until chilled.
Strain into a coupe glass.
Garnish with grated nutmeg on top.