Tract · Cocktails

Flip · Shaken · Historical · complexity 2/5

Porto Flip

Harry of Ciro's Porto Flip is a small yolk-and-port flip with sugar and nutmeg.

sweet · nutty · dark_fruit · after-dinner · formal

Served in Wine glass.

Variants (7)

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.69) — Harry of Ciro's 1923

1 yolkegg yolk — Yolk of a Fresh Eggbase
nutmeg — Grate on top.other
1 glassport wine — Port Wineother
1 teaspoonfulsugar sweetener
  1. Shake well and strain into a small wineglass.
  2. Grate nutmeg on top.

Garnish: Grated nutmeg

This matters because it preserves a compact fortified-wine flip branch in a late London source.

The yolk-only structure is the service detail worth preserving here.

L'Art du Shaker by Dominique Migliorero (1925, p.51)

1 yolkegg yolk — Fresh egg yolkbase
1 Port glassport wine — Portoother
1 coffee spoonpowdered sugar — Powdered sugarsweetener
  1. Shake hard, strain into a flip glass, dust with nutmeg, and serve.

Garnish: Nutmeg

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.65) — Barflies 1927

1 yolkegg yolk — Fresh Egg yolkbase
1 glassport wine — Port Wineother
1 teaspoonfulsugar sweetener
  1. Shake well and strain into a small wineglass.
  2. Grate nutmeg on top.

Garnish: Grated nutmeg

This matters because it gives us another late interwar control point for the Porto Flip line.

El Bar Americano en España by Pedro Chicote (1927, p.108)

1 wholeyema de huevo fresco base
1 glassOporto — Source OCR reads 'cporto'.modifier
canela — Dust at service.other
1 tablespoonazúcar en polvo — Source drops the leading numeral but the pattern clearly implies one spoon.sweetener
  1. Shake very well, dust with cinnamon, and serve in a cocktail glass with small straws.

Garnish: Cinnamon and small straws

Cocktails by Pedro Chicote (1928, p.279) — Porto

ice — Hielobase
cinnamon — Canelaother
0.5 yolkegg yolk — Yema de huevo frescoother
0.5 glassport wine — Oportoother
0.5 tablespoonpowdered sugar — Azucar en polvosweetener
  1. Shake very well, dust with cinnamon, and serve in a cocktail glass with small straws.

Garnish: Cinnamon

Ice: 2 or 3 pieces ice

This matters because it preserves a compact cinnamon-finished port flip branch in Chicote.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.159)

1 glassport wine base
1 wholeegg other
1 spoonfulsugar sweetener
  1. Shake well and strain; serve with powdered cinnamon on top.

Ice: Cracked ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.63)

1 unitegg — Eggbase
1 glassport wine — Port Wineother
0.5 teaspoonsugar — Sugarsweetener
  1. Shake with ice, strain into a double cocktail glass, and serve.

Garnish: Optional grated nutmeg

Ice: Ice

Lineage reconciliation

See also: Madera Flip, Sherry Flip