

Evidently, the prolific Jerry Thomas once claimed that a porto flip (or something close to it) when mixed properly looks like coffee. Hence why his originally recipe for something similar to this recipe was called "Coffee Cocktail". If the image you see below reminds you of coffee, then I have serious concerns for you, that or I'd like to know why so that I may continue to grow my narrow-minded interpretation of the world to a global scale.
Combining port and egg yolk pretty much satisfies any guidelines that I'd think of when creating a Porto Flip. That is unless porto is the Italian word for "harbour" in which case, port wine still fits the bill, but where that brandy comin' from?
I have many questions, including why this particular flip decided to separate at the end as opposed to the other ones which seemed to keep their composer.
But I digress... This flip tastes like one of those boxes of sun-dried raisins. Like there's notes of raisin and notes of the cardboard that contains those raisins. The port is bringing the majority of the flavor, and the brandy adds a boozy boost with the remaining wooded complexity. The addition of the yolk gives that added texture of that old cardboard box, adding an angle of age and time to the cocktail. Not only is it a box of raisins in a glass, it's "a box of sun-dried raisins that have been sitting in my parent's cupboard since I left for college" in a glass. And it tastes pretty good.
Porto Flip
Porto Flip
- 1/2 oz (15ml) Brandy (Courvoisier Cognac)
- 1.5 oz (45ml) Red Port (Cockburn's Ruby Port)
- 1/3 oz (10ml) Egg Yolk
Method: Shake & Strain
Garnish: Grated Nutmeg
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