Port Cocoa Flip

Main Spirit Brandy
Difficulty Medium
Technique Whisk

Burrowing the art of whisking from the kitchen, the Port Cocoa Flip folds a depth of flavour from the Port into the aromatic spice from the Bitters and Brandy before creating a full mouth feel from the combination of Creme de Cacao, Cocoa Powder and Vanilla Syrup


  • 0.88 oz. 26ml Brandy VSOP (Oude Molen)
  • 0.5 oz. 15ml Crème de Cocoa
  • 0.88 oz. 26ml Ruby Port (Upland)
  • 0.7 oz. 21ml Vanilla Syrup
  • whole whole Egg
  • 4 dash 4 dash Angostura Bitters
  • barspoon barspoon Cocoa Powder
Display: oz. ml.


Whisk all ingredients over ice and pour into an ice-filled glass


Half eggshell with brandy (ensure the shell is thoroughly cleaned before the Brandy is added)

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