Porto Flip（ポルト・フリップ）
Tawny port, brandy, whole egg — the velvet of the flip family.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Brandy | 15 ml |
| Tawny port | 45 ml |
| Egg Yolk | 10 ml |
Total volume (pre-dilution)
1.5 : 4.5 : 1
- 01
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Garnish — Sprinkle with fresh ground nutmeg.
02Taste profile
- Sweetness
- 30Light
- Sourness*
- 0Faint
- Bitterness
- 20Light
- Fruitiness
- 45Moderate
- Herbal*
- 0Faint
- Alcohol
- 55Moderate
- Crisp
- 20Light
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Jerry Thomas printed the family in 1862; the Porto Flip's brandy-port-yolk spec was canonised at the Savoy. Flips were the 19th-century power shake — the egg emulsifies the wine into velvet.
Grate the nutmeg fresh or don't bother.
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Origin contested — the entry keeps verified record and received legend distinct.
Sources — IBA Official Cocktails · Taylor's — tawny port
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- IBA Official Cocktails
International Bartenders Association · iba-web-current · Official
- Brandy15 ml
- Tawny Port45 ml
- Egg Yolk10 ml
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. — Sprinkle with fresh ground nutmeg.
- Jerry Thomas, Bar-Tender's Guide
Jerry Thomas, Bar-Tender's Guide
Jerry Thomas · 1862 · Book · unverified
- 1 tbs sugar
- 1 wine-glass port
- Yolk of 1 egg
- Shaved ice, nutmeg
Shake; grate nutmeg over the froth.
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05Variations
06The map
Ingredients
Spirits
