Sherry Flip
Zutaten
- Sherry 1 1/2 oz cream
- Light cream 2 tsp
- Powdered sugar 1 tsp
- Egg 1 whole
- Nutmeg Dust
Anweisungen
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
The Sherry Flip is a classic flip cocktail made with cream sherry, light cream, powdered sugar, a whole egg, and dusted nutmeg, shaken and strained into a Nick and Nora glass. Flips are among the oldest cocktail categories, defined by the inclusion of a whole egg shaken into the drink. The use of cream sherry produces a richer, more complex flip than those made with distilled spirits.
History & Origins
Flips date to at least the late 17th century in England and colonial America, originally made by plunging a hot iron into a mixture of beer, rum, and egg. The modern cold-shaken flip evolved in 19th-century American bartending, with sherry flips becoming a popular category. The Sherry Flip's origin is disputed, though it appeared in numerous 19th and early 20th-century cocktail guides as a standard preparation.
Tasting Notes
Aroma: Cream sherry's oxidative, nutty notes with egg richness and a warm nutmeg dusting. Palate: Silky and rich, with the egg providing body and the light cream adding further smoothness; sherry's dried fruit and caramel flavors provide a distinctive depth not found in spirit-based flips. Finish: Smooth, lightly sweet, and spiced with nutmeg, with a gentle sherry warmth.
Pro Tip
Dry-shake first without ice to emulsify the egg, then shake with ice for a properly silky texture and generous foam.
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