Porto Flip
A rich, velvety cocktail blending tawny port with brandy and a whole egg, creating a decadent sipper with nutmeg-dusted creaminess and fortified wine depth.
- 1½ oztawny port
- ½ ozbrandy
- 1 wholewhole egg
- ¼ ozsimple syrup
- Freshly grated nutmeggarnish
- 1Add the port, brandy, egg, and simple syrup to a shaker without ice.
- 2Dry shake vigorously for 10-15 seconds to emulsify the egg.
- 3Add ice and shake again until well chilled.
- 4Double strain into a chilled cocktail glass.
- 5Garnish with freshly grated nutmeg on top.
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Flips began as colonial American tavern drinks heated with a red-hot poker until they frothed. By the late 1800s, the category evolved into cold, egg-enriched cocktails served in elegant hotel bars. The Porto Flip emerged as a sophisticated variation featuring Portuguese port wine as the primary base, combined with brandy and whole egg for a drink that bridged after-dinner indulgence and dessert. This IBA official cocktail represents the refined end of a category that started with rough tavern fare.
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