Porto flip

History & Origins

The Porto Flip belongs to the historical category of flip cocktails, which originated in the 17th century as heated drinks made with alcohol, sugar, and beaten egg. Cold flips using port and egg yolk became fashionable in 19th-century British and American bar culture, reflecting an era when eggs were routinely incorporated into cocktails for texture. The Porto Flip was codified as an IBA Unforgettable, preserving its place in the classic canon.

Tasting Notes

Aroma: Rich dried fruit, raisin, and nut from the port, with warm brandy grape and a creamy yolk note. Palate: Luxuriously rich and velvety with the port's dried fruit sweetness and tannin providing a dense fruit base, brandy adding warmth and complexity, and the egg yolk creating a custard-like fullness that coats the palate. Finish: Long, rich, and warming with a lingering port and brandy character and a pleasant eggy creaminess.

Técnicas utilizadas