153. Porto Flip

The guys fetch the eggs for a frothy cocktail first appearing in Jerry Thomas' 1862 The Bartender's Guide: How to Mix Drinks; A Bon Vivant's Companion.


  • .5oz/15ml Brandy
  • 1.5oz/45ml Red Tawny Port Wine
  • .33oz/10ml Egg Yolk

Pour all ingredients into a cocktail shaker, shake well with ice and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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