Serve in a
Sour or Martini/Coupette glassGarnish:
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 | Berneroy Fine Calvados |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 fresh | Egg yolk |
Comment:
Obviously creamy but not too sweet with a great balance between the port and the calvados.
About:
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.
