The first recorded appearance of the Porto Flip occurs in 1862 by Jerry Thomas, who is considered “the father of American mixology.” The drink’s original name was the “Coffee Cocktail” but only merely for its coloring rather than its ingredients. The use of fortified wine with the whole egg creates a rich and frothy cold weather drink. In modern times the drink is served fully upright and chilled, see also the Sherry Flip.
The flip is a class of mixed drinks whose origins date back to the 1600s in colonial America. The original mixture included beer, rum, and sugar that was heated causing the drink to froth. Each pub at the time had its own variation and many most notably added whole fresh eggs which we see in the modern flip today. Egg whites are common ingredient in cocktails but what classifies a drink as a “flip” is the use of the whole egg, including the yolk.
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