|1 1⁄2 fl oz||Ruby port|
|3⁄4 fl oz||Berneroy Fine Calvados|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1 fresh||Egg yolk|
Obviously creamy but not too sweet with a great balance between the port and the calvados.
Created in 2007 by Chris Jepson at Milk and Honey, London, England. Chris' original recipe also contained 3/4 shot of cream. However, strictly speaking flips contain egg but not cream.
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.