A plush, dessert-leaning member of the flip family, the Porto Flip shakes red tawny port with a measure of brandy and a single egg yolk into a velvety, nutmeg-dusted coupe. Its roots run deep: flips date to 1600s England, and Jerry Thomas recorded a near-identical port-and-brandy version in his 1862 guide as the "Coffee Cocktail" — so named for its color, never its contents. The result is warming, nutty, and quietly fortifying, an after-dinner classic that outlasted Prohibition and the long decline of egg drinks.
Garnish: Grated Nutmeg
Shaken · Coupe · None
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.