Preparation
- Chill the serving glass. Add all ingredients, including the pasteurized egg yolk, to the shaker.
- Shake vigorously with plenty of ice so the ingredients combine and air gets worked in.
- Strain off the shaking ice through a strainer into the chilled glass.
- Finish with a garnish: freshly grated nutmeg.
What does it taste like?
Sweetness here comes from the port, not from syrup. It tastes of dark dried fruit and has a slightly nutty edge. The brandy sits behind it, lending warmth and a touch of spice to the glass. Together that's 60 ml of wine and brandy, with no juice or water added, so the drink tastes concentrated. The egg yolk adds no sweetness of its own—it simply changes the mouthfeel: smooth, silky, almost like a thin custard. Right at the end you taste the nutmeg, spicy and dry. It takes some of the edge off the sweetness.
When does it work best?
The Porto Flip suits the end of a meal, a sweet nightcap. It's silky and rich, so you'll enjoy it if you like eggnog or cream-based cocktails. If you prefer fresh and tart, this isn't for you. The portion stays small, but the alcohol content is still notable. One is enough for the evening.
What matters
Measure the egg yolk carefully. A whole egg yolk often exceeds 10 ml, which makes the drink heavy and gloopy. Pasteurized egg yolk from a carton is easier to dose accurately and safer to use. Shake longer and harder than usual, or the egg won't bind properly. Grate the nutmeg over the finished drink at the end.
Where the drink comes from
Flip is the name for a whole group of old-school drinks. Their common feature is the egg, which gives them a smooth texture. In the Porto Flip, the port provides the sweet foundation while the brandy adds strength. Who invented it exactly isn't known for certain. At least the name explains the key ingredient: port is in there. It has nothing to do with a sour, since there's no citrus juice. Nor is it a cream-based dessert cocktail, as the egg yolk alone creates the creaminess here.