Porto Flip
Some say it's like a meal in a glass because it is one of those rare cocktails with a whole egg. Egg whites are somewhat common in cocktails, but the Porto Flip Cocktails calls for the inclusion of egg yolks, which is uncommon in cocktails. The “flip” is what the cocktails are dubbed as because the egg yolk makes them frothy, rich, and perfect for colder weather. The hallmark recipe calls for cognac, port wine, sugar syrup and a whole egg. But the traditional recipe was said to include only an egg yolk, brandy and tawny port. It is said that this cocktail is a variation of Jerry Thomas's Bartender's Guide: How to Mix Drinks. Beyond the books, the same concoction had cream added to it, for an even frothier cocktail.
Published in 1862, it is arguably one of the most widely revered and read bartending books ever coming from America. He was the first of his kind to pen down oral cocktail recipes that ranged from the long-lost recipes that faded over time, to the new and existing ones. This holy grail of a book for bartenders also has guided sections that detail how to make concoctions such as punches, smashes, sours, toddies, and slings.
The best part of this book is it’s written for everyone—whether an amateur or a pro. Porto Flip was one such cocktail recipe that recommends eggs in the cocktail. At that point, the distinction between eggnog and a flip was blurry, but the difference was later highlighted by the American Bar Guide. The beautiful texture is a result of shaking all the ingredients vigorously in a cocktail shaker with ice and then pouring it into conventional cocktail glasses. As a final flourish, a pinch of nutmeg powder is added. This cocktail is one of the many sanctioned official cocktails rolled out by the International Bartenders Association (IBA).
Ingredients
Method
1. Grab a cocktail shaker and add all the ingredients, while we have used the IBA’s version, you can try the other version mentioned above.
2. Shake for 10-15 seconds for the concoction to emulsify.
3. Open the shaker, add ice, and then shake some more.
4. Strain into a cocktail glass, garnish with a pinch of nutmeg and serve.
