Cream Sherry Flip

Darcy O'Neil :: November 27, 2007 8:39 PM

For most bartenders sherry is pretty much a historical footnote in the drink timeline or a girl you met last night. Sure, your grandma may still enjoy a glass of sherry now and then, and when you toured Spain it seemed popular, but its just not popular in North America. Just think of the ubiquitous bottle of Harveys Bristol Cream sitting behind every bar collecting dust. Does sherry even have a place in modern mixology? Sure it does, but we have to look to the past to figure out where this forgotten spirit works best. Browsing through vintage cocktail books for drinks seems fashionable, so this is a perfect opportunity to enjoy a sherry cocktail, which believe it or not was once a popular ingredient. Since the holiday season is upon us, why not try something eggnog like and make a Cream Sherry Flip.

I decided that an exploration of nog based drinks was appropriate, obviously because of the holidays, but also, Jeffrey (remember Repeal Day) and Paul (remember Mixology Monday) already took a look at eggnog style drinks, so I decided to follow the herd today.

For my twist I went all the way back to the 1700’s and found the precursor to eggnog, which is Dry Sack Posset. Basically this was a simple concoction of sherry, milk and eggs served during celebration or as a pick-me-up. The idea of sherry in a drink intrigued me, so I decided to take a look at more modern variations of Posset. This lead me to the Cream Sherry Flip, which ups the fat content and adds some sugar. Sounds perfect for the modern palate.

Cream Sherry is inherently sweet, so you don’t need to add a lot of sugar to the drink. The cream, and I use table cream (18% fat content) instead of heavy cream because it is a little more convenient for me, but if you like heavy cream, go ahead and use it. The egg in this drink is raw, so read up on raw eggs in cocktails before you judge. Your choice of sherry can be anything you want, as long as it is a cream sherry and not a dry sherry, so Harveys Bristol Cream will work fine. I selected Osborne Santa Maria Cream Sherry.

Cream-sherry-flipCream Sherry Flip

2½ oz Cream Sherry
2 tsp Table Cream
1 tsp Simple Syrup (2:1)
1 Fresh Egg

Instructions: In a cocktail shaker combine sherry, cream simple syrup and an egg. Shake vigorously (or use a stick blender) for 30 seconds. Add ice and shake again for 30 more seconds. Strain in to a mug or coffee cup and sprinkle with nutmeg.

The Cream Sherry Flip is actually a very pleasant drink. The flavour of the sherry comes through very clearly with hints of nuts and spice (cinnamon). The nutmeg is obvious also. Texture-wise it is very smooth, but not thick and goopy like store bought eggnog. This drink might be better served warm, but you don’t want warm raw eggs sitting around too long, so if you do serve it warm, heat it just before serving.

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