Garnish:
Orange zest twist (discarded) & dust with grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Ruby port |
| 3/4 fl oz | Calvados brandy |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1 fresh | Egg yolk |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
Review:
Obviously creamy but not too sweet with a great balance between the port and the calvados.
History:
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.
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