Port Wine Flip
The flip on port: a whole egg shaken until it is thick, with nutmeg over the top.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Port | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Light cream | 2 tsp10 ml |
| Powdered sugar | 1 tsp5 ml |
| Egg | 1 whole |
| Nutmeg | to grate |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Method
- Shake the port, cream, sugar and whole egg hard with ice until thick.
- Strain into a chilled coupe.
- Grate nutmeg over the top.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/port-wine-flip
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