The Get A Flip cocktail is a simple, yet elegant, drink. What makes this cocktail so distinctive is the port wine and whole egg! The egg white adds body to the drink while the yolk adds noticeable richness and color. Mixing together red wine with Cognac results in a delicious spirit-forward libation. The port wine’s touch of sweetness and cognac’s oak and vanilla notes blend together quite well.
I know what you’re thinking: “Kelly, a whole egg?!” but trust me when I say it doesn’t taste as crazy as it sounds.
There are a lot of bold ingredients within this libation, so let’s get right into it! Egg whites are a pretty standard cocktail ingredient, but while doing some research I came across flip cocktails, and I was intrigued to say the least. As a certified at-home mixologist I’m always looking into cool, new ways of mixing up cocktails, so I thought I’d give this a shot with a port flip cocktail.
By adding a whole egg rather than just the egg whites, it gives a thick texture to the drink and balances out the flavors. The heavy cream goes onto tie the distinct texture together by adding richness to this cocktail and making it very smooth on the palate.
Since port is known to be a sweet red wine with notes of cherry and chocolate, cognac is the best spirit to enhance those bold flavors. The result is an indulgent mixture with an incredibly smooth finish. I was so impressed with how it all came together.
So, grab that bottle of wine and let’s get shaking!
Step 1: Add all ingredients into a shaker and then vigorously dry-shake until mixture is foamy. Open the shaker and add ice, and shake again until well-chilled.
Step 2: Strain into a chilled cocktail glass.
The Get A Flip is sure to flip your world upside down – pun intended. This is a cocktail for those port lovers who are looking to elevate their casual glass to a new level. You’ll get the best of both worlds: a delicious sweet red with a strong kick of cognac, all tied together within an enriched concoction.
If you ask me, this is the perfect Friday night sipper.