This recipe first came to us via Charles Baker’s, “Around the World with Jigger, Beaker and Flask.” It is a rich drink that was originally served as a “Morning After” pick-me-up. In his version there is a float of Chartreuse which in later recipes is not mentioned so we find it optional and also a bit strong for most tastes.
The Porto Flip
Into a Shaker Glass with Cracked Ice Add
- 2 ounces of a Good Ruby Port
- ½ Ounce Cognac
- 1 Egg Yolk (Coddle if Raw Freaks You Out)
- 1 Teaspoon Powdered Sugar
Shake it like crazy for no less than 30 seconds. Strain into A Chilled Martini or Sherry Glass. Dust liberally with Fresh Grated Nutmeg. Float with Green Chartreuse (Optional).
The combination is semi-sweet and soothing. The Egg, Port and Brandy blend have a caramel-like flavor and are almost custardy in texture. I have seen and made the recipe using the whole egg, white and all. It comes out fluffier but I prefer the creamier version with just yolk. This one is great the morning after or as a digestif after dinner with dessert.