Sherry Flip
A rich and velvety classic cocktail that serves as an excellent digestif or dessert drink. Combining the nutty sweetness of cream sherry with the texture of a whole egg, it offers a profile similar to eggnog but with a more refined, wine-forward character.
What it tastes like
The aroma is defined by fresh nutmeg and the oxidised, nutty character of the fortified wine. It has a heavy, custard-like mouthfeel from the emulsified whole egg and cream. The taste is sweet with notes of raisins and toasted walnuts, leaving a rich and creamy finish on the palate.
Flavour profile
Ingredients
- Cream Sherry1.5 oz
- Light Cream2 tsp
- Powdered Sugar1 tsp
- Whole Egg1 whole
- Grated Nutmeg1 ml
Preparation
- 1
Add the cream sherry, light cream, powdered sugar, and whole egg into a cocktail shaker.
- 2
Perform a 'dry shake' (shake vigorously without ice) for about 10 seconds to emulsify the egg and sugar.
- 3
Add ice to the shaker and shake again vigorously until the outside of the tin is frosty.
- 4
Strain the mixture into a chilled Nick and Nora glass.
- 5
Garnish by sprinkling fresh grated nutmeg over the surface of the drink.
Substitutions
- Cream SherryRuby Port — This replacement provides a darker fruit profile with more pronounced berry notes and a slightly heavier body.
- Powdered SugarMaple Syrup — Maple syrup introduces a woody, earthy sweetness that complements the nutty notes of the sherry.
- Light CreamHalf and half — Using half and half slightly increases the fat content, resulting in a denser and more coating texture.
- Whole EggAquafaba and 0.5 oz simple syrup — This vegan alternative creates a lighter, frothy foam but lacks the rich, fatty depth provided by the egg yolk.
Variations
Coffee Flip
Add a barspoon of coffee liqueur before shaking to introduce roasted bean notes and a darker colour.
Brandy Sherry Flip
Replace half of the sherry with Cognac or Brandy to increase the alcoholic strength and add oak-aged spice.