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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:
Oloroso Sherry: This is a type of fortified wine made in Spain with palomino grapes. We used Emilio Lustau Dry Oloroso Don Nuño Sherry because it has a rich and nutty flavor. For a mocktail version of this drink, try Non-Alcoholic Sherry Flavoring in place of the sherry.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Egg White & Yolk: This is both the clear liquid and yellow portion in an egg. We used fresh egg white and yolk because they add a rich, silky smooth texture.
Grated Nutmeg: This is a spice made from the seed of a nutmeg tree. We used whole nutmeg from the bulk section at our local grocery store.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We 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. We used the A Bar Above Hawthorne Strainer.
Grater: This is used to grate spices or citrus peel. We used the OXO Good Grips Grater.
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Tasting Notes
The Sherry Flip features nutmeg aroma, a sweet and frothy taste despite calling for a dry wine, and a full texture in the mouthfeel.
Our Opinion of This Cocktail Recipe: In our opinion, this recipe tasted much better than it sounded! Kendall had a harder time with the psychology of drinking a whole egg since this was her first time trying it in a cocktail, but even so, we’d both make the Sherry Flip again. And when we do, we’d probably try it with cranberry simple syrup for an added layer of flavor.
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 2024-10-14.
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
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Add sherry, simple syrup, egg white, egg yolk, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a goblet.
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Garnish with grated nutmeg.
