Port Flip
Ruby port and brandy shaken with a whole egg. Silky and wintery.
Shaken · Coupe · Advanced · about 3 minutes · about 10% ABV
Ingredients
- 60 ml Ruby port
- 15 ml Brandy
- 7.5 ml Sugar syrup
- 1 Whole egg
- Grated nutmeg (garnish)
Method
- Chill the glass
- Pour 60 ml ruby port into the shaker
- Pour 15 ml brandy into the shaker
- Pour 7.5 ml sugar syrup into the shaker
- Add 1 whole egg
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Port Flip
The flip family. Flips date back to colonial taverns, where beer, rum and sugar were heated with a red-hot iron. By the late 1800s the flip had become a cold drink shaken with a whole egg, rich and creamy like a liquid custard. Eggnog is a close relative.
Port Flip FAQ
What's in a Port Flip?
60 ml ruby port, 15 ml brandy, 7.5 ml sugar syrup, 1 whole egg, garnished with grated nutmeg.
How strong is a Port Flip?
About 10% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Port Flip?
Shake it. Egg needs hard shaking to foam, and shaking chills it quickly and adds a little texture.
What glass do you serve a Port Flip in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
