Porto Flip
Egg-and-port nightcap
A luxurious after-dinner drink where tawny port and brandy are bound by an egg yolk into something velvety and warming. Like a dignified eggnog that went to Oxford.
Ingredients
Method
Add all ingredients to a cocktail shaker without ice. Dry shake vigorously to emulsify the egg yolk. Add ice and shake again until well-chilled. Strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.
The Porto Flip (originally called the Coffee Cocktail) was documented in Jerry Thomas's *Bar-Tender's Guide: How to Mix Drinks, or The Bon Vivant's Companion* (1887 edition, posthumously published). Per IBA (The Unforgettables list); Difford's Guide #2546. Notes: The widely circulated claim of a 1862 origin rests on Wikipedia misattribution—the IBA, Difford's, and PUNCH Magazine source the 1887 Dick & Fitzgerald edition. The Flip family dates to colonial American tavern culture (17th century, originally hot beer-based); the Porto-wine variant emerged as a sophisticated cold preparation by the 1887 codification.
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