New York Flip
A creamy flip of bourbon and ruby port with egg yolk, cream, simple syrup, and grated nutmeg. It has light acidity, is sweet, and is about 15% ABV.
6
Dry-shake, then shake with ice and strain into a chilled coupe
New York Flip
Making on the scale needs Web Bluetooth — use Chrome on desktop or Android. You can still Preview the steps.
Volume135 ml
Strength14% ABV
Alcohol18 ml (14 g)46 ml of vodka (40%)1.5 shots (of 30ml)
Sugar7.1 g (5.2%)2 sugar cubes
Acidity0.07%
SweetnessSweet
Toby Maloney, “New York” (circa 2003)
Similar cocktails
Coffee Cocktail
A low-proof cognac and port cocktail mixed with a whole egg, simple syrup, and grated nutmeg. It is faintly acidic, off-dry, and about 12% ABV.
Cognac in place of bourbon and a whole egg instead of yolk and cream make it fruitier, lighter, and less creamy.
- Same: Port, egg, .25 oz simple syrup and grated nutmeg, dry-shaken, then shaken.
- Different: 1.5 oz cognac instead of bourbon; a whole egg instead of a yolk and cream; 1.5 oz port shaken in rather than 2 oz on top; served in an egg coupe.
Dulce de Leche
A creamy tequila cocktail with Pedro Ximénez sherry, whole egg, heavy cream, grapefruit twist, and cinnamon. It is lightly acidic, off-dry, and about 10% ABV.
Añejo tequila and Pedro Ximénez sherry in place of bourbon and port make it sweeter, raisiny, and more agave-forward, with cinnamon and grapefruit accents.
- Same: Egg and .5 oz heavy cream, dry-shaken, then shaken and strained into a chilled coupe.
- Different: 1.25 oz añejo tequila and .75 oz Pedro Ximénez sherry instead of bourbon and port; a whole egg and a grapefruit twist; grated cinnamon instead of nutmeg.
Frankfort Rose
A low-proof cocktail of hibiscus-infused wheat whiskey, egg white, lemon juice, and simple syrup. It is lightly tart and lightly sweet, and light in alcohol at about 12% ABV.
Lemon juice, egg white, and hibiscus-infused whiskey replace the port, yolk, and cream, making it tarter, lighter, floral, and less creamy and dried-fruit-sweet.
- Same: Whiskey and egg, dry-shaken, then shaken and served up.
- Different: 2 oz hibiscus-infused wheat whiskey; egg white, lemon juice and .75 oz simple syrup instead of yolk, cream and port; a lemon twist.
Rattlesnake
A rye whiskey cocktail with lemon juice, egg white, absinthe, and simple syrup. It is lightly tart and lightly sweet, and low in alcohol at about 13% ABV.
Lemon juice, egg white, and an absinthe rinse replace the port, cream, and yolk, making it tart, foamy, and anise-tinged, with spicier rye instead of bourbon.
- Same: Whiskey and egg, dry-shaken, then shaken and served up.
- Different: 2 oz rye instead of bourbon; egg white, lemon juice and .75 oz simple syrup instead of yolk, cream and port; an absinthe-rinsed egg coupe.
Noval Cup
A low-proof port and soda cocktail mixed with lemon juice, simple syrup, cucumber, and strawberry. It is lightly tart and sweet, with a light strength of about 6% ABV.
Replacing the bourbon, egg, and cream with muddled strawberry, lemon juice, and club soda makes it fruitier, more citrusy, lighter, and less creamy.
- Same: 2 oz port and simple syrup, shaken.
- Different: No bourbon, egg or cream; a muddled strawberry, lemon juice and .5 oz simple syrup; topped with club soda; fine-strained over ice in a Collins glass.
Ramos Gin Fizz
A gin-based cocktail with egg white, heavy cream, lemon and lime juices, and orange flower water. It is lightly tart, lightly sweet, and low in alcohol at about 10% ABV.
Gin and citrus in place of bourbon and port make it lighter, tart and floral, and fizzy instead of rich.
- Same: Heavy cream, simple syrup and egg (yolk in one, white in the other), dry-shaken then shaken on ice.
- Different: 2 oz gin instead of 1 oz bourbon and port; egg white instead of yolk; lemon and lime juice, orange flower water and more cream and syrup; topped with club soda in a Collins glass.
New York Flip