A flip in the truest sense: full-bodied oloroso sherry shaken hard with a whole egg and a touch of sugar, then strained silky into a goblet and dusted with nutmeg. The egg lends a custardy weight and pale, foamy crown without a drop of cream. Flips trace to 17th-century colonial taverns, where they were ale-based and stirred hot with a glowing iron; by the time Jerry Thomas recorded the sherry version in 1887, they had cooled into this nutmeg-scented after-dinner classic.
Garnish: Grated Nutmeg
Shaken · Goblet · None
add
Add the oloroso sherry, whole egg, and simple syrup to a shaker.
shake
Add ice and shake hard for 12–15 seconds to chill and emulsify the egg into a smooth, frothy texture.
strain
Double-strain into a chilled goblet, leaving the ice behind.
garnish
Grate fresh nutmeg over the foamy top.