About the Porto Flip cocktail

The Porto Flip is a rich, creamy cocktail with origins in the mid-19th century, first appearing in Jerry Thomas’s Bar-Tender’s Guide in 1862.

Unlike many flips of the time, which were made with ale or brandy, the Porto Flip uses red port, brandy, and egg yolk to create a decadent, custard-like drink.

It became a favorite digestif, particularly in Europe, where port wine was already deeply appreciated.

With its velvety texture and dessert-like quality, the Porto Flip remains one of the most indulgent classics in the cocktail canon.

What Makes the Porto Flip Cocktail Special

The Porto Flip is special because it’s both a cocktail and a dessert. The combination of sweet, fortified port wine and warming brandy provides depth, while the egg yolk gives the drink a creamy body.

A dusting of nutmeg on top completes the experience with aromatic spice.

It’s not a light aperitif—it’s a drink to sip slowly, often as an after-dinner treat.

Spirit Swaps and Food Pairings

• Swaps: Tawny port creates a nuttier, drier variation, while ruby port yields a richer, fruitier base.

  • Some bartenders use cognac in place of brandy for extra refinement.

• Pairings: The Porto Flip pairs best with cheesecake, chocolate desserts, custards, or spiced cookies.

  • It also works as a standalone dessert cocktail.

Closing Thoughts

The Porto Flip is a cocktail that embraces indulgence. With port, brandy, and egg yolk, it’s a rich, velvety drink that feels more like a dessert course than a simple cocktail.

A historic recipe worth rediscovering, it’s best enjoyed slowly and in good company.