Let’s Get Blitzen: Cocktail Advent Calendar – Day 19 – Tawny Port Flip.
We’ve officially entered nightcap territory, which means it’s time for drinks that feel like a blanket, a deep exhale, and a quiet “you made it.” If you’ve never had a flip before, this is an excellent place to start. It’s rich, spiced, and unapologetically cozy — basically holiday dessert energy pretending to be a cocktail, and doing a very convincing job of it.
Tawny Port Flip brings together rye whiskey, tawny port, gingerbread syrup, Amaro Montenegro, cream, and a whole egg. Yes, a whole egg. This is not chaos; this is tradition. Delicious, comforting, slightly unhinged tradition.
A little flip history
Flips are some of the oldest cocktails on record, dating back to the late 1600s. The earliest versions were hot drinks made with beer, rum, sugar, and eggs, and they were literally flipped using a red-hot iron poker (sometimes called a loggerhead). The poker was plunged directly into the drink, causing it to heat, caramelize, and foam dramatically on impact. Cozy? Yes. Slightly feral? Also yes.
That dramatic bubbling reaction is where the name flip comes from — not from shaking or pouring, but from thermal shock and agitation. Over time, as ice became more common and bartending evolved, flips cooled down. Beer dropped out, spirits and fortified wines stepped in, and the egg stayed firmly in place as the star of the show. By the 19th century, flips had become a proper cocktail category, prized for their rich texture and restorative reputation.
In other words, flips have always been about comfort, indulgence, and a little theatrical flair — which makes them wildly appropriate for December.
Tasting notes
Rye’s baking spice plays beautifully with tawny port’s dried fruit and nutty depth. Gingerbread syrup layers in warm molasses and spice, while Amaro Montenegro adds a gentle orange-herbal lift that keeps everything from tipping too heavy. Cream and egg give the drink its signature silky, custard-like texture, and freshly grated nutmeg on top ties it all together like a final holiday bow.
Teachable moment
A flip lives or dies by the shake. Start with a hard dry shake to fully emulsify the egg and cream, then add ice and shake again to chill. This is not the moment to be polite. Commit to the shake and you’ll be rewarded with something lush, frothy, and deeply satisfying.
If this Tawny Port Flip lights your fire, check out my similar recipes:
Tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step flip tutorial, plus a brief pep talk about trusting eggs in cocktails and appreciating that our ancestors were out here dropping hot pokers into their drinks and calling it a good time.
Cheers, friends!
Tawny Port Flip
- 1 oz Reifel Rye
- ¾ oz tawny port Taylor Fladgate or similar
- ½ oz gingerbread Syrup
- ¼ oz Amaro Montenegro
- 1 whole egg
- 1 oz whipping cream 35%
- Garnish: grated nutmeg
- 1 cup dark brown sugar
- 1 cup water
- 2 tbsp fancy molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
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Add all ingredients to a shaker and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
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Strain into a chilled coupe glass.
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Garnish with freshly grated nutmeg.
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Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Fine-strain into an airtight container.
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Store in the fridge for up to 1 month.
