Porto Flip vintage

½ oz Brandy

1 ½ oz Ruby Porto

1 egg


The preparation technique starts with a Dry Shake to mix all the ingredients and to mount the egg, then one can continue with a Throwing, so that to store even more air into the drink.
It can be served in a wine glass, a sombrero cup or double martini cup.

For the first time the term was used in 1695 to describe a mixture of beer, rum and sugar which was heated with hot metal. The hot metal created within the beverage foam, in English “flipping”, from which it is named. Over time there were introduced eggs and sugar, and the beer is gone and the drink began to be served also cold.