Port Wine Flip

The Mixicologist by C. F. Lawlor (1895, p.51) — C. F. Lawlor 1895

1. Break the egg into the glass, add the sugar, and lastly the wine and ice.
2. Shake up thoroughly and strain into a medium-sized goblet.
3. Grate nutmeg on top.

Garnish: Nutmeg

Nose

Port and nutmeg create a soft spiced-wine aroma.

Palate

It is velvety and vinous, with the egg giving body to a drink that otherwise sits close to warmed wine traditions.

Finish

The finish is sweet, grapey, and gently spiced.

Summary

A fortified-wine flip showing the family's flexibility beyond spirits and ale.

Port Wine Flip is useful because it helps bridge the flip family to wine-service traditions rather than only to spirit-and-egg drinks. That broader map matters for understanding how these categories overlapped historically.

The shake needs to unify the wine and egg without bruising the drink into frothy thinness.

Compared with Claret Flip, this is richer and more fortified. Compared with Sherry Wine Flip, it is rounder and heavier.

Anleitung zur Bereitung Amerikanischer Eis-Getraenke by The Continental Bodega Company (1898, p.4) — Anleitung Amerikanischer Eis-Getraenke 1898

1. Shake egg, sugar, ice, and port wine well in a shaker, strain into a wineglass, sprinkle nutmeg over, and serve.

Garnish: Nutmeg

Ice: Fine cracked ice

New and Improved Bartenders' Manual by Harry Johnson (1900, p.226) — Harry Johnson 1900

1. Add the fresh egg, sugar, shaved ice, and port wine to a large bar glass or shaker.
2. Shake well.
3. Strain into a wine glass.
4. Grate nutmeg on top and serve.

Garnish: Nutmeg

Ice: Shaved ice

Nose

Nutmeg and rich fortified wine dominate the nose, with the egg lending softness rather than overt aroma.

Palate

This is a compact, wine-led flip that shows how the family could function without base spirit, relying instead on port's sweetness and depth.

Finish

The finish is short, vinous, and gently spiced.

Summary

A fortified-wine flip that preserves the egg-texture logic of the family in a smaller, softer register.

Port flips matter because they show the flip family living not only in spirit drinks but also in fortified-wine service. Johnson's version keeps that older breadth visible inside a more codified manual.

Even in a simple flip, the shake is about emulsifying egg with wine and ice, not just chilling. Texture is the point.

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.56)

1. Fill a mixing glass half full of shaved ice and add the sugar, port wine, and egg.
2. Shake well, strain into a star champagne glass, and grate nutmeg on top.

Garnish: Grated nutmeg.

Ice: Half glass shaved ice

This keeps the fortified-wine flip branch visible inside the broader late flip family.

The source treats it exactly as a cold shaken flip rather than a hot warmed one.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.41)

1. Use a shaker in mixing the ingredients.
2. Strain into a wine glass, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg.

Ice: Shaved ice

This helps preserve the fortified-wine side of the flip family in a later professional manual.

Sheridan keeps the service cold and strained rather than hot or direct in-glass.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.178)

1. Shake the fresh egg, sugar, shaved ice, and port wine in a shaker.
2. Strain into a wine-glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.100)

1. Shake well, pour into a star-glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Jack's Manual by J. A. Grohusko (1910, p.73)

1. Shake the sugar, egg, Port wine, and cracked ice well.
2. Strain, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Cracked ice

The Buffet Blue Book by John H. Considine (1912, p.45)

1. Shake the ice, sugar, port wine, and half a fresh egg well in a large bar glass.
2. Strain into a flip glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.34)

1. Shake the egg, sugar, shaved ice, and port wine well, strain into a flip or fancy bar glass, grate nutmeg on top, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.37)

1. Shake with a shaker, strain into a wineglass, and grate nutmeg on top.

Garnish: Grated nutmeg

Ice: Fine ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.27)

1. Fill a large bar glass three-quarters full of shaved ice and add the dissolved bar sugar, egg, and port wine.
2. Shake, strain into a stem champagne glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.26)

1. Pour the port wine, powdered sugar, beaten egg, and ice into a container.
2. Shake thoroughly and serve with grated nutmeg or cinnamon on top.

Garnish: Grated nutmeg or cinnamon.

Ice: Ice