The Sherry Flip is a velvety, slightly sweet cocktail with a unique texture created by combining medium Sherry, Cognac, and fresh egg yolk. Originally served warm, it has become established as a chilled variation. Freshly grated nutmeg adds a subtle spice that enhances the Sherry flavor. Perfect for cozy evenings or as a digestif.
Here’s what you need for the Sherry Flip
4 cl Medium Sherry
1 cl Cognac
1 cl Simple syrup (1:1)
2 cl Heavy cream (at least 30% fat)
1 fresh egg yolk (size M or L)
Freshly grated nutmeg (to garnish)
Key points
The egg yolk is the key—it must not be too old, otherwise it loses its emulsifying power. Use only fresh eggs from controlled farming and briefly rinse the shell with hot water before cracking. Shaking with the egg yolk creates a stable emulsion, giving the drink its velvety texture. If the mixture is not creamy enough, a second short shake without ice (dry shake) will help.
Variations
- Port Flip — Replace the medium Sherry with 4 cl Ruby Port. The drink becomes fruitier and sweeter while retaining the creamy consistency.
- Sherry Eggnog — Add 1 cl milk and a pinch of cinnamon, reduce the Sherry to 3 cl. Serve warm, sprinkled with cinnamon.
Frequently Asked Questions
Can I leave out the egg yolk?
No. The egg yolk is essential for texture and flavor. Without it, the drink becomes thin and loses its characteristic creamy body.
Which Sherry works best?
Medium Sherry (e.g., Amontillado or Oloroso) is ideal as it brings balanced sweetness and nutty notes. Too dry Sherries like Fino make the drink too harsh.
Can I use pasteurized egg yolk?
Yes, pasteurized egg yolk from a Tetra Pak works, but the emulsion will not be as stable as with fresh egg yolk. Slightly increase the shaking time.
