Porto Flip

An old-school flip.


  • Served in martini
  • 18% ABV


How to Mix Wines



Port 4.5cl 1.5oz
Cognac 1.5cl 0.5oz
Egg One egg white x 1.0cl 0.33oz
Use ounces
Use centiliters


  1. Shake all the ingredients except the nutmeg together with ice.

  2. Make sure you take some extra time for shaking in order for the egg yolk to become frothy.

  3. Strain into a chilled cocktail glass and garnish with a sprinkle of nutmeg.

(If you want, you can add ¾ oz. of cream and half a tsp. of powdered sugar. These ingredients are going to make the cocktail even creamier than it already is.)


The first written reference about it appeared in 1862 in a book called How to Mix Wines. This was the first recipe that included the use of an egg yolk. The name of the cocktail comes from a known wine variety (red port wine) and from the froth that is needed in order for it to be delicious. (Flip literally means froth.)

Traditionally, the Porto Flip is served straight up and garnished with a sprinkle of nutmeg. The IBA recommends using brandy, red port wine and an egg yolk for the recipe. These ingredients have to be shaken well in order to obtain the above mentioned froth. This is in fact applicable for all cocktails with eggs.

There are several variations of the Porto Flip which might sound appealing to you. For instance, one also calls from cream and powdered sugar besides the classic ingredients. Another variation uses the whole egg and not only the yolk. This is known as Thomas’ Recipe. If you want a sweeter drink, some bartenders believe that you can add two tablespoons of cane sugar to the original ingredients. One of the weirdest variations of the Porto Flip is known as the Prairie Oyster. It uses sherry instead of brandy and it is served with Worchester sauce and ketchup. In this case, the ingredients are not supposed to be shaken.

If you enjoyed this recipe, you should , share it on facebook, or save it on pocket. Thanks!