Plush and dessert-leaning, the Porto Flip shakes red tawny port with a measure of brandy and a single egg yolk into a velvety, nutmeg-dusted coupe. It drinks warming, nutty and quietly fortifying — the port's dried-fruit sweetness wrapped in the yolk's silky body, the brandy lending backbone and a fresh grating of nutmeg lifting the aroma.
Garnish: Grated Nutmeg
Shaken · Coupe · Up
add
Combine the tawny port, brandy, and egg yolk in a shaker.
shake
Add ice and shake well until thoroughly chilled and emulsified into a smooth, velvety body.
strain
Fine-strain into a chilled coupe, served straight up with no ice.
garnish
Grate fresh nutmeg over the surface.
No single inventor stands behind the Porto Flip; it grew out of the flip, a family that began in 1600s England as hot mixtures of beer, rum, egg and sugar and had turned into shaken combinations of spirit, egg and sweetener by the 1800s. Jerry Thomas set down a close port-and-brandy forerunner in his 1862 Bar-Tender's Guide under the name "Coffee Cocktail" — a nod to how it looked rather than anything in it. The drink went on to survive Prohibition and the long fade of egg drinks, and the IBA now counts it among its Unforgettables.