Porto Flip

Porto Flip

Flips are a type of cocktail characterised by the inclusion of an entire egg. Cocktails that call for egg whites are, of course, common; it’s a way of adding texture and body to a drink. It’s less common to use the yolks as well, however, which is why those drinks get their own category. Flips tend to be rich and frothy cold-weather drinks. This one is a perfect example. 

This variation on a Porto Flip comes from distiller and bar pro Allen Katz. In its most traditional form, the cocktail calls for brandy, tawny port, and an egg yolk. The drink is itself a variation on the Coffee Cocktail that appeared in Jerry Thomas’s 1862 cocktail guide The Bartender’s Guide: How to Mix Drinks; A Bon Vivant’s Companion (which doesn’t actually contain any coffee; the drink was named for its appearance). 

Katz changes up the standard quite a bit: He increases the quantity of port over what’s typically called for and swaps out the nutty tawny version for the fruitier ruby type; he upgrades standard brandy to cognac; he opts for a whole egg rather than just the yolk, and he adds in a splash of heavy cream for extra rich body and flavour. Most notably, a bar spoon of yellow Chartreuse is added at the end, its sweet, herbaceous notes topping the drink.

It all adds up to a richly textured cocktail full of autumn and winter flavours, ideal for cold-weather sipping.

  • 1 3/4 ounces ruby port
  • 1 ounce cognac
  • 1 ounce heavy cream
  • 1 whole egg
  • 1.5 teaspoons extra-fine sugar
  • 1 bar spoon yellow Chartreuse
  • Garnish: freshly grated nutmeg
  1. Add all ingredients except the Chartreuse into a shaker and vigorously dry-shake (without ice).
  2. Open the shaker and add ice, and shake again until well-chilled.
  3. Strain into a chilled cocktail glass.
  4. Add the Chartreuse.
  5. Top with a light dusting of freshly grated nutmeg.


Be the first to comment:

Login to comment: