Porto Flip
A sophisticated and velvety classic cocktail classified as an IBA Official Drink. This rich flip combines the deep, sweet notes of Tawny Port with the warmth of brandy, emulsified with egg yolk to create a creamy, dessert-like texture perfect for after-dinner sipping.
What it tastes like
The aroma leads with grated nutmeg and the oxidative character of the port wine. On the palate, it is rich and creamy with notes of dried plum, raisin, and a hint of oak. The texture is dense and smooth due to the emulsified yolk. The finish is clean but carries a lingering nutty sweetness.
Flavour profile
Ingredients
- Brandy15 ml
- Tawny Port45 ml
- Egg Yolk10 ml
- Fresh Nutmeg1 ml
Preparation
- 1
Add the brandy, Tawny Port, and egg yolk into a cocktail shaker.
- 2
Perform a 'dry shake' (shake vigorously without ice) for about 15 seconds to emulsify the egg yolk and aerate the mixture.
- 3
Add ice cubes to the shaker.
- 4
Shake again vigorously for another 15 seconds until well-chilled and frothy.
- 5
Strain the mixture into a chilled glass.
- 6
Garnish with a dusting of freshly grated nutmeg.
Substitutions
- BrandyCognac — Using Cognac adds more refined floral and dried fruit notes to the drink.
- Tawny PortRuby Port — Ruby Port makes the drink taste more like fresh red berries and increases the overall sweetness.
- Egg YolkWhole Egg — Using the whole egg increases the drink's volume and creates a lighter, fluffier head.
- Fresh NutmegGround Cinnamon — This provides a sharper, more aggressive spice aroma that contrasts with the rich wine.
Variations
Sherry Flip
Swap the Tawny Port for a Pedro Ximénez or Cream Sherry to introduce saline notes and deeper molasses flavors.
Spiced Flip
Add a barspoon of maple syrup and a dash of pimento bitters to enhance the autumnal spice profile.