Port Flip

Bartender's Manual by Theodore Proulx (1888, p.29) — Theodore Proulx 1888

1. Prepare the drink in the same manner as an Egg or Sherry Flip.
2. Use port wine in place of sherry.

Garnish: Optional nutmeg

Ice: Lumps of ice

Summary

A direct fortified-wine flip variant that keeps port inside the classic short flip tradition.

Port Flip is useful because it shows how bartenders treated the flip as a transferable template across fortified wines, not a one-off sherry formula.

The by-reference construction is part of the historical evidence: the flip method was assumed knowledge.

Compared with Sherry Flip, this turns darker and fruitier while keeping the same core service form.

Café Royal Cocktail Book by W. J. Tarling (1937, p.227)

1. Shake, pour into a claret glass, sprinkle grated nutmeg on top, and serve with drinking straws.