- 1 fresh egg (or one pasteurized in the shell egg)
- 1 tsp powdered sugar
- 1 jigger port wine
- 1 jigger cream
- Shake well with cracked ice until foamy. Strain into flip glass and grate some nutmeg on top.
So, in doing some research to find out what the heck a “flip” is, I found out that there actually used to be special flip glasses that a flip would be served in. It was kind of a short tumbler with a flared mouth. But since we didn’t have an official flip glass, we had to make do with William Henry Harrison. Which is just fine with us. Another thing I found out is that this is a dessert drink, which is good because as I was mixing this I kept thinking to myself, “You know, this seems a lot like ice cream. I bet if I put this in the churner it would be great port ice cream.” “Why does this taste like melted ice cream?” “I knew it! I knew it would taste like ice cream. I knew it.” “Yeah, but…why?” “There’s cream in it. And a whole egg.” “What?!!” “Don’t worry, it’s pasteurized.”
The Verdict: Melted Ice Cream
From the Tasting Notes –
This would make a fantastic ice cream recipe. However, as a drink it was a little unsettling. The egg gave it a really odd mouth feel. Not bad in any way, just not what you would expect as a cocktail. But it would be good as a dessert or after dinner drink, especially if served with chocolate. Or, you could just make it into ice cream, and have a hot fudge sundae with port ice cream. Which sounds amazing.