Porto Flip is an alcoholic cocktail with a strength of 20-22% vol. pink color with a characteristic foam and a specific taste. It is considered dessert alcohol, which is served with a digestif. Appreciated by experts and fans of bar culture, not so popular among the townsfolk.
Historical information
Flips (English flip) – a family of cocktails with a beaten egg (whole, protein or yolk) in the composition. Recipes appeared in Britain (the first written mention is dated 1695). Drinks were made on the basis of dark beer with the addition of rum or other strong alcohol. Served only hot for the New Year or other winter holidays.
Translated from English “flip” – “click”. The fact is that the first flips were heated by a metal rod (usually a poker) heated in an oven, lowered into a serving with a drink. At the moment the rod was immersed, characteristic clicks (flips) occurred, which gave the name to the cocktail.
Flips should not be confused with another similar group of British egg cocktails – eggnogs. The difference is that flips do not contain dairy products, while eggnogs have milk or cream as a mandatory ingredient.
In the 1862th century, flip recipes came to the United States. The cocktail began to be modified and served not only hot, but also cold. The only ingredient left unchanged is the beaten egg. In 1, Jerry Thomas’s Cocktail Guide was published, which published recipes for flips on beer, gin, brandy, whiskey and port. For 3 liter of alcohol base, it was recommended to use 4-XNUMX eggs, and add sugar and spices to taste. It was already supposed to be served cold, although preference was still given to hot drinks.
In the XNUMXth century, flip recipes continued to improve. Beer and water disappeared from the composition, they were replaced by syrups and fruit juices. The cocktail began to be mixed in a shaker with ice and served only cold.
The most famous representative of the flip category is the Porto Flip cocktail. Only this recipe was included in the official list of the International Association of Bartenders. According to one version, the cocktail was invented by Jerry Thomas himself, according to another, the drink appeared in the city of Porto, where bartenders mixed local red port wine with grape distillate aged in barrels (brandy).
Composition and proportions:
- red port – 45 ml;
- cognac (grape brandy) – 15 ml;
- egg yolk – 10 ml;
- nutmeg – 1 pinch (optional);
- ice cubes.
Considering the region of port wine production, it would be correct to replace cognac with sherry brandy. Some authors are sure that instead of yolk, white or a whole egg should be used. Aesthetes also make Porto Flip on quail eggs. It’s a matter of taste. Sometimes a pinch of sugar is added to the composition to increase the stability of the foam.
Classic Porto Flip Recipe
1. Carefully separate the egg white from the yolk.
2. Fill the shaker with ice. Add port, brandy and egg yolk.
3. Shake vigorously for 20-30 seconds, otherwise the foam will be unstable. Pour the finished mixture through a bar strainer (strainer) into a serving glass – a cocktail glass, an old fashion glass, a sour or a Margarita.
4. Sprinkle with nutmeg. Drink in small sips.
