Sherry Flip

A cold weather fortifier for delicate people.

sherry flip cocktail

The term “flip” is said to have been used as far back as the late 1600s to describe a mixture of beer, rum and sugar cooked at high heat, resulting in what is essentially the 17th-century version of the worst hangover instigator imaginable. By the 19th century, the flip had evolved into a fully upright drink defined as a combination of a spirit or fortified wine, sugar and egg—shaken with ice, and served up with nutmeg grated over the top.

While there are a number of spirits that make for a fine flip, the deep, walnuty character of dry oloroso sherry—and its higher level of glycerol—combined with the creaminess of an entire egg results in what Jerry Thomas, in his 1887 version of How To Mix Drinks, aptly describes as a “very delicious drink” that “gives strength to delicate people.” Sure does. A cold weather fortifier, the Sherry Flip does well during the holidays as a less polarizing—and less boozy—stand in for eggnog.


Serving: 1

  • 2 ounces oloroso sherry
  • 2 ounces oloroso sherry
  • 1/2 ounce simple syrup (1:1, sugar:water)
  • 1/2 ounce simple syrup (1:1, sugar:water)
  • 1 egg
  • 1 egg

Garnish: grated nutmeg

  1. Add all ingredients to a shaker without ice.
  2. Shake vigorously for 30 seconds.
  3. Add ice and shake for another 30 seconds.
  4. Strain into a copita or small wine glass.
  5. Grate fresh nutmeg over the top.