Porto Flip
A creamy after-dinner cocktail of cognac, tawny port and a velvety egg yolk.
Ingredients
- Cognac, ideally a good cognac15 ml
- Tawny port, for classic nutty sweetness45 ml
- Egg yolk, about one small yolk10 ml
- Simple syrup, if you like it a little sweeter (1 part Sugar, 1 part Water)5 ml
- Nutmeg, freshly grated, to garnish (optional)1 pinch
Method
- Chill the glass in the freezer or with iced water.
- Add the cognac, tawny port, egg yolk and the syrup, if using, to a shaker.
- Dry shake without ice for 10–15 seconds to emulsify the yolk.
- Add ice and shake hard for another 15 seconds.
- Double strain into the chilled glass.
- Grate fresh nutmeg over the top and serve straight away.
About this drink
The Porto Flip belongs to the flip family, where egg yolk gives the drink its signature silky texture. Flips were a 19th-century bar staple, often served in the afternoon or after dinner. The nutty sweetness of tawny port and the warmth of cognac make it an ideal digestif.
