Fresh egg yolk transforms the Porto Flip, giving an IBA Unforgettable of brandy and port wine a golden hue and a velvety, custard-like body. Shaken with ice and strained into a chilled cocktail glass, the drink draws deep fruit and spirit character from its two fortified-and-distilled components while the yolk amplifies their richness into something silky and dense. At roughly 17% ABV, it ranks among the most distinctive entries in the classic canon, a category-defining example of the flip.
Porto flip
Ingrédients
Instructions
Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve.
Le Porto Flip est un « Unforgettable » de l'IBA qui associe brandy, porto et jaune d'œuf frais, shaké et filtré dans un verre à cocktail glacé, créant une boisson soyeuse, riche et complexe au caractère fruité et spiritueux prononcé. Le jaune d'œuf confère au cocktail une teinte dorée luxueuse et une texture veloutée proche de la crème anglaise, qui amplifie la richesse du brandy comme du porto. C'est l'une des entrées les plus distinctives et les plus atypiques du répertoire des cocktails classiques.
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.
Pro Tip
Shake vigorously for a longer time than usual to fully emulsify the egg yolk and achieve a uniformly silky, frothy texture throughout the drink before straining.
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