Episode 91 The Port Flip

Nov 22

Ep. 91: History of Jerry Thomas and the Port Flip

Welcome to Season 6 episode 91 of The Art of Drinking with Join Jules and Your Favorite Uncle

A drink with a delicious twist indeed. The legendary Jerry Thomas put a twist on an old drink with roots going back to the high seas. In today’s episode, we learn how to make the Thomas era Port Flip and (finally) get into the history of Jerry Thomas – the father of flair bartending. This drink is delicious and packed with protein, a drink AND a meal! Then we get into tips. @mmoore125 asked, “When do I shake? When do I stir?”

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A lil backstory of today’s cocktail

The Port Flip is a classic cocktail with a history rooted in the evolution of flip-style drinks, which date back to the 1600s. Originally, "flips" were warm beverages made by combining ale, spirits, sugar, and spices, then heated with a red-hot iron, creating a frothy "flip." Over time, the term evolved, and by the 19th century, flips became cold cocktails made with a base spirit or fortified wine, sugar, and a whole egg for richness.

The Port Flip emerged as a refined variation, utilizing port wine—a fortified wine from Portugal—and often brandy as the base. This drink gained popularity during the Victorian era, known for its luxurious and decadent texture. Recipes appeared in early cocktail books, including Jerry Thomas's Bartender's Guide (1862), solidifying its place in cocktail history.

This weeks tip section will be dedicated to answering YOUR questions