Mutant Cocktails #2: Cream Sherry Flip

Well. I’m drinking a cocktail I just made and despite being both a biologist and a budding statistician, I think I may contract salmonella tonight (around 1/20,000 chance). Oh well. At least I’ll have a blog post to show for it.

I got through the first hurdle of my grad school qualifying exam today! So to celebrate, I opened up a bottle of sherry I got recently (the cheap stuff, but hush, it’s my first time) and decided pretty soon after pouring off a taster size portion into my wine glass that 1) port is better and 2) maybe I should’ve spent more than $4.49 on the sherry. Now what to do with a whole bottle that I don’t particularly want to drink from again. I’ll definitely cook with it a bit, but I figured it wouldn’t hurt to make cocktails out of the stuff too. A quick Google search tells me that Cream Sherry Flips are the most common cocktail made with cream sherry… but it involves an egg.

Cream Sherry Flip

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

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.

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