Porto flip is a classic cocktail made from port wine, brandy, egg, sugar, and cream. It has a rich, creamy texture and a sweet, warming taste that makes it a perfect winter cocktail.
Porto flip recipe
Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve
Add ice to a cocktail shaker.
Pour 1.5 cl (3 parts) brandy into the shaker.
Add 4.5 cl (9 parts) port to the shaker.
Crack an egg into a separate dish and separate the egg yolk from the egg white.
Measure out 1 cl (2 parts) of the egg yolk and add it to the shaker.
Close the shaker and shake vigorously for around 10 seconds.
Securely hold the strainer over the opening of the cocktail shaker.
Pour the cocktail into a chilled cocktail glass through the strainer.
Garnish, if desired.
Serve and enjoy!
A great alcohol-free alternative to Porto flip could be the Blueberry Lemonade. The flavour-packed mocktail comprises a mixture of blueberries, fresh lemonade, and soda water. The Blueberry Lemonade is light, refreshing, and delicious, with the sweet blueberry syrup complementing the tartness of the lemonade. The drink is then topped with crushed ice and a hint of mint to give it a refreshing taste. This alcohol-free alternative is perfect for people who don’t consume alcohol and want to indulge in a delicious and refreshing beverage. The Blueberry Lemonade is perfect for parties, weekend brunches, and daytime events.
Origin: Porto Flip is a classic cocktail that dates back to the early 19th century. It is believed to have originated in England.
Ingredients: To make a Porto Flip, you need port wine, brandy, a whole egg, and sugar. The egg gives the drink a rich, frothy texture.
Serving: The Porto Flip is traditionally served as an after-dinner drink in a small glass or stemmed glass. It is often garnished with nutmeg or cinnamon.
Variations: There are many variations of the Porto Flip, including the Brandy Flip, Sherry Flip, and Whiskey Flip. Each variation uses a different base spirit.
Popularity: The Porto Flip was a popular drink in the 19th century and was often served in gentlemen’s clubs. It has since fallen out of favor but can still be found on the menu at some upscale restaurants and bars.