COFFEE COCKTAIL
Despite its misleading name, this classic pre-Prohibition cocktail contains absolutely no coffee, deriving its moniker instead from its deep, rich appearance that mimics a coffee with cream. A sophisticated variation of a flip, it combines ruby port and brandy with a whole egg and sugar to create a luxuriously creamy, velvety texture with complex fruit and spice notes. The drink is finished with a dusting of freshly grated nutmeg, adding an aromatic warmth that perfectly complements the savory richness of the fortified wine.
Ingredients
- 2 cups Shaved ice (Quantity estimated for filling a large bar glass 2/3 full.)
- 1 large Egg (pasteurized) (Originally '1 fresh Egg'. Use pasteurized egg to reduce risk of foodborne illness.)
- 1 teaspoon Superfine sugar (Originally 'Bar Sugar'.)
- 1 1/2 ounces Port wine (Originally '1 jigger'. Converted to modern measurement (1 jigger = 1.5 fl oz).)
- 1 ounce Brandy (Originally '1 pony'. Converted to modern measurement (1 pony = 1 fl oz).)
- 1 pinch Nutmeg (Freshly grated for garnish.)
More recipes using Port wine
COUNTRY COCKTAIL
This rich, flip-style cocktail combines the warmth of brandy and the depth of port wine with a whole egg for a creamy, velvety texture. The addition of sugar balances the spirits, while the fresh nutmeg garnish adds an aromatic finish typical of classic dessert drinks. It serves as a satisfying and indulgent beverage perfect for after-dinner sipping.
CHOCOLATE PUNCH
Despite its name, this classic 1917 cocktail contains no actual chocolate, instead relying on the rich combination of Port wine and Curacao to create a complex, dessert-like flavor profile. The addition of a whole egg and fresh milk produces a luxurious, velvety texture and a frothy head when shaken vigorously over shaved ice. Served in a punch glass with a dusting of aromatic nutmeg, this drink offers a creamy, savory-sweet experience reminiscent of a traditional flip.
COLD RUBY PUNCH
This large-format punch from 1917 combines the deep, fruity richness of Ruby Port with the distinctive, funky aromatic profile of Batavia Arrack. Balanced by a substantial base of green tea and fresh lemon juice, it offers a sophisticated and refreshing beverage perfect for large gatherings. The result is a beautiful ruby-colored cocktail that is both potent and palatable, bridging the gap between tea-based punches and spirit-forward drinks.
Port Wine Jelly
A sophisticated and shimmering dessert that transforms rich Port wine into an elegant, ruby-hued jelly. This traditional recipe balances the natural sweetness of the fortified wine with a touch of sugar, creating a firm, molded treat with a delightful wobble and deep flavor profile. Perfectly refreshing when served ice-cold, it offers a refined conclusion to any dinner party.
Instructions
- 1Fill a large cocktail shaker or bar glass approximately 2/3 full with shaved ice. Add the fresh egg, superfine sugar, Port wine, and Brandy.
- 2Shake the mixture vigorously for at least 15-20 seconds to emulsify the egg and chill the drink. Strain the mixture into a medium-sized thin glass (such as a wine glass or coupe).
- 3Grate fresh nutmeg over the top of the drink and serve immediately.
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COUNTRY COCKTAIL
This rich, flip-style cocktail combines the warmth of brandy and the depth of port wine with a whole egg for a creamy, velvety texture. The addition of sugar balances the spirits, while the fresh nutmeg garnish adds an aromatic finish typical of classic dessert drinks. It serves as a satisfying and indulgent beverage perfect for after-dinner sipping.
CHOCOLATE PUNCH
Despite its name, this classic 1917 cocktail contains no actual chocolate, instead relying on the rich combination of Port wine and Curacao to create a complex, dessert-like flavor profile. The addition of a whole egg and fresh milk produces a luxurious, velvety texture and a frothy head when shaken vigorously over shaved ice. Served in a punch glass with a dusting of aromatic nutmeg, this drink offers a creamy, savory-sweet experience reminiscent of a traditional flip.
CLARET FLIP
This classic pre-Prohibition cocktail combines the rich, tannic depth of Claret (red Bordeaux) with a whole egg and sugar for a velvety, custard-like texture. The traditional 'flip' style of drink dates back to colonial times, offering a substantial and satisfying beverage that bridges the gap between dessert and cocktail. Finished with a dusting of freshly grated nutmeg, it delivers a warming, aromatic spice note perfect for cooler evenings.
Coffee (Four cups)
This classic coffee recipe from 1900 offers a rich and robust flavor, perfect for a morning pick-me-up or an after-dinner treat. The recipe uses egg white to clarify the coffee, resulting in a smoother, less bitter taste. The simple method of boiling the coffee creates a satisfying, aromatic brew, ideal for sharing.