Porto Flip


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Ori­gin: The Bar­tender’s Guide: How to Mix Drinks, or the Bon Vi­vant’s Com­pan­ion, Jerry Thomas, 1887 In the clas­sic canon, flips con­tain egg yolk or whole egg, sim­ple syrup, heavy cream, and a spirit. In a cock­tail shaker, com­bine 1 large whole egg, 1½ ounces ruby port, 1 ounce brandy, and ¼ ounce sim­ple syrup. Shake vig­or­ously for 10 sec­onds to emul­sify, then fill the shaker with ice and con­tinue shak­ing un­til it feels frosty, an­other 10–15 sec­onds. Strain into a coupe, gar­nish with a few fresh shav­ings of nut­meg, and serve im­me­di­ately.

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