This post contains affiliate links. See my disclosure policy here.
Cocktail History
The Sherry Flip is a classic cocktail that was first published in How To Mix Drinks by Jerry Thomas in 1887. According to cocktail historians, the flip itself is template that has been around since at least the 16th century, but they were originally served warm and made with beer, rum, sugar, egg yolk, and egg white. Over time, they evolved into cold drinks that were served up, the most famous of which is this one that calls for fortified wine instead of beer.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Oloroso Sherry: This is a type of fortified wine made in Spain with palomino grapes. I used Emilio Lustau Dry Oloroso Don Nuño Sherry.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.
Egg White & Yolk: This is both the clear liquid and yellow portion in an egg. I used fresh egg white and yolk.
Grated Nutmeg: This is a spice made from the seed of a nutmeg tree. I used Frontier Co-op Whole Nutmeg.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Grater: This is used to grate spices or citrus peel. I used the OXO Good Grips Grater.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-02-09.

Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright yellow color
• Aroma: Fresh nutmeg and fortified wine
• Taste: Frothy sherry flavor with the thick mouthfeel of egg
• Finish: More nutmeg and wine
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “Before trying the Sherry Flip, I had never had this much egg in one cocktail, and in our opinion, the recipe tasted much better than it sounded. I do have a hard time with the psychology of drinking a whole egg, but even so, I would make it again. When I do, I’d probably try it with cranberry simple syrup for an added layer of flavor too.”
Recipe
This cocktail recipe was adapted from The Official Downton Abbey Cocktail Book: Appropriate Libations for All Occasions by Lou Bustamante.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-02-09.
Sherry Flip
The Sherry Flip is a classic cocktail that was first published in How To Mix Drinks by Jerry Thomas in 1887. According to cocktail historians, the flip itself is template that has been around since at least the 16th century, but they were originally served warm and made with beer, rum, sugar, egg yolk, and egg white. Over time, they evolved into cold drinks that were served up, the most famous of which is this one that calls for fortified wine instead of beer.

Ingredients
Method
-
Add sherry, simple syrup, egg white, egg yolk, and cubed ice to a shaker.
-
Shake for 10-20 seconds.
-
Strain into a goblet.
-
Garnish with grated nutmeg.