|1 1/2 fl oz||Ruby port|
|3/4 fl oz||Avallen Calvados|
|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.
Egg yolk is potentially hazardous if used incorrectly.
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.