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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:
Sherry: This is a type of wine made with white grapes, water, and yeast, which are fermented, fortified with brandy, and then aged to develop a range of flavors, from dry and crisp to rich and sweet.
Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.
Egg Yolk: This is the yellow portion of an egg that’s separated from the white and used to add richer flavor and thick texture to cocktails.
Egg White: This is the clear portion of an egg that’s separated from the yolk and used to add frothy texture to cocktails.
Nutmeg: This is a spice made from the seeds of the nutmeg tree, which are dried and grated for their warm, aromatic flavor.
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.
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 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.
Sherry Flip
Description
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.
