Name: Fino Flip
Total time: 2 min
Cuisine: Cocktail
Ingredients: 90 ml Fino sherry; 15 ml Sugar syrup (2:1); 3 dash Aromatic bitters; 1 fresh Egg yolk

Glass:

Serve in a Coupe glass

Ingredients:
3 fl oz	Lustau Jarana Fino Sherry
¹⁄₂ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
3 dash	Angostura Aromatic Bitters
1 fresh	Egg yolk

Read about cocktail measures and measuring

How to make:

Select and pre-chill a COUPE GLASS.
Prepare garnish of 3 drops of Angostura aromatic bitters.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Fino sherry - Sulphur Dioxide/Sulphites
Egg yolk - Eggs

Review:

Salty tang of fino balanced and given extra richness by the egg.

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Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

11 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 5 comments for Fino Flip.
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Michelle Bell

11th April 2024 at 22:24

This is way better than I expected. Silky texture with delightful sweetness! I sprinkled nutmeg on the top. Great addition

Suzanne Alexander

6th March 2022 at 01:26

I would love to rate this, but I used an oloroso instead of a fino, and I suspect it’s a sweetened one. This was a very nice dessert drink with a silky texture and the same hit of egg that one gets with an advocaat drink. I added an extra dash of bitters after the first sip to balance the sweet.

Anonymous

9th February 2022 at 05:28

I like flips in general. The yolk provides a nice texture and the syrup "softens" the base spirit without significantly modifying the flavour, allowing it to shine in a more accessible way. Fino Sherry is a little too dry for my taste but this flip is lovely and I could easily drink several.

G. M. Genovese

3rd May 2021 at 14:23

In regards to Andy's comment, maybe this begs for a fine dusting of nutmeg or another spice... It's otherwise a great recipe, and one of my favorites so far while experimenting with Fino.

Andy Quan

3rd October 2020 at 23:22

I love fino as an aperitif so was interested in what this cocktail would be like. Also: a cocktail with egg yolk. How unusual. So, the egg yolk did give it an interesting silky texture, but it really needed another flavour to make it interesting. I added more simple syrup than the recipe calls for, which helped, but still: it's not a favourite.

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