Sherry Flip

Pro tips

• Shake vigorously for 10–15 seconds with ice to fully emulsify the egg and build a dense foam cap.
• Use fresh, high-quality pasteurized eggs for safety and the smoothest mouthfeel.
• Strain into a chilled coupe glass to preserve the foam and serve immediately.
• Dust the foam top lightly with nutmeg or ground cinnamon for visual appeal and spice.

Substitutions

• Sherry → Cognac or Brandy (lighter, drier result; reduces sweetness slightly)
• Powdered Sugar → Simple Syrup, 1/2 tbsp (smoother texture, more pourable)
• Cream → Half-and-Half or Whole Milk (less rich, lighter body)

Storage & make-ahead

Not applicable; sherry flips must be consumed immediately after preparation.

Equipment

Cocktail shaker · Bar jigger · Fine mesh strainer · Coupe or cocktail glass

Is it safe to use raw egg in this cocktail?

Use pasteurized eggs or pasteurized egg products to minimize food safety risk. The high alcohol content of sherry provides some preservation, but pasteurized eggs are the safest choice.

What type of sherry works best?

A dry to medium sherry (Fino, Amontillado, or Oloroso) works well; avoid cream sherry which would make the drink overly sweet.

Do I need to shake this drink?

Yes, vigorous shaking with ice is essential to emulsify the egg and create the signature creamy texture and foam top.

Can I make this drink ahead?

No; sherry flips are best served immediately after shaking to preserve the foam and fresh egg texture.

What glassware should I use?

Serve in a coupe or cocktail glass; the small capacity suits the rich, concentrated nature of this drink.