Sherry Wine Flip

The Mixicologist by C. F. Lawlor (1895, p.52) — C. F. Lawlor 1895

1. Make the drink precisely as the Port wine flip, substituting sherry wine instead of Port.

Garnish: Nutmeg

Nose

Sherry and nutmeg give a drier aromatic profile than the Port form.

Palate

It is leaner and more savoury than the Port flip, but still recognisably part of the same egg-and-wine family.

Finish

The finish is dry, nutty, and softly spiced.

Summary

A sherry branch of the fortified-wine flip line with a drier, more savoury personality.

Sherry Wine Flip helps show how the flip family can move across the fortified-wine spectrum while preserving structure. The result is a meaningful flavour shift without a categorical break.

The drier wine means balance can feel harsher if the egg is not integrated cleanly.

Compared with Port Wine Flip, this is drier and more vinously restrained.

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

1. Shake well and strain into a fancy glass.
2. Serve with nutmeg on top.

Garnish: Grated nutmeg.

Ice: Shaved ice

This is a clean later checkpoint for the sherry branch of the cold flip family.

The larger sherry measure gives this a noticeably wine-led structure.

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

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

Garnish: Grated nutmeg

Ice: Shaved ice

The Buffet Blue Book by John H. Considine (1912, p.50)

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

Garnish: Grated nutmeg

Ice: Ice

Home Brewed Wines and Beers and Bartenders' Guide by Johnson Smith & Company (1918) — 1918 Home Brewed, How to Mix Drinks opening section

1. Shake well, strain into a fancy glass with nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice