Sherry Flip
A velvety, whole-egg flip built on rich oloroso sherry. Silky, warming, and lightly sweet with a fragrant nutmeg crown — dessert and cocktail in one glass.
- 2 ozoloroso sherry
- 1 wholewhole egg
- ½ ozsimple syrup
- Freshly grated nutmeggarnish
- 1Combine oloroso sherry, the whole egg, and simple syrup in a cocktail shaker without ice.
- 2Dry shake vigorously for 20 seconds to emulsify the egg.
- 3Add ice and shake again for 10 to 15 seconds until well chilled.
- 4Double strain into a chilled coupe glass.
- 5Garnish with a generous amount of freshly grated nutmeg over the foam.
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The flip is one of the oldest cocktail categories, with origins tracing back to 16th-century England where tavern keepers heated sweetened beer and rum by plunging a hot iron poker into the mixture. By the 19th century the flip had evolved into a cold, egg-enriched drink. Jerry Thomas codified the fortified wine flip in his 1887 bar guide, featuring sherry as a natural base for the format due to its inherent richness. Oloroso sherry, with its deep notes of dried fruit, walnuts, and dark chocolate, is the ideal base for the modern Sherry Flip, producing a silky, naturally sweet cocktail that requires no additional sweetener beyond a small measure.
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