The Port Flip⁣
⁣
1.5 oz @sandemanporto Ruby Port⁣
⁣
1oz @hennessy Classivm
⁣
5ml vanilla brown sugar syrup⁣
⁣
1 whole egg⁣
⁣
reverse dry shake and double strain. Garnish with shaved nutmeg. ⁣
⁣
Fellas this fall is all about exploring textures. That's right we're clarifying our punches. We're using chia seeds and gelatin. And if you make a dessert cocktail without cracking a whole egg into it then buddy you fucked up. ⁣
⁣
The flip is one of the oldest cocktails out there. It goes back to like the 1600's and has changed a lot over the centuries. Originally it was a mix of beer, sugar and rum heated with a red hot iron rod which caused the drink to foam up like crazy.⁣

At some point, an unknown genius decided eating food and getting drunk separately was time consuming and inefficient and cracked a whole damn egg in his drink, taking us a big step closer to the modern flip.⁣
⁣
Over time, beer became an optional ingredient and rum saw some competition from other spirits like Bourbon and Cognac. The final major change was when people decided that heating up a red hot iron rod behind the bar was unnecessary and began drinking the flip cold. ⁣
⁣
This one is made with Ruby port and cognac, and sometimes referred to as a coffee flip because of the color. It often features Tawny Port instead of Ruby. This cocktail combines the plum and red fruit flavors of the port with the richness of vanilla and brown sugar and the warm nutty flavor of Hennessy. It makes a great dessert cocktail if you're into that. ⁣

Image and recipe courtesy of @thenickromancer.

@thenickromancer

Cocktails & Propaganda

Bartender: @backbarunion
Founder & Head Baijiu Boy: @bostonbaijiubar