My interpretation:
1 oz Offley Tawny Port
1 oz Asbach Uralt
1 pasteurized chicken egg, separated
In mixing-glass briefly mix egg yolk, brandy, and port; fill with cracked ice and shake vigorously 15 seconds. strain out ice, add egg white, shake 15-20 more seconds, strain into liqueur glass or footed goblet. Recipe may be doubled while retaining one egg, and served in an Irish Coffee mug or claret glass. — This classic Port-Wine Flip is humorously named “Coffee Cocktail” because of its lattè-like appearance and its suitability as an after-dinner drink. JM 1908 specifies Martell brandy. The strange 3rd edition (1910-S) of Jack’s Manual has 3:1 ratio of Port and Creme de Cacao, while retaining the spoonful of sugar from the first and second editions. This momentary attempt to improve the recipe must have been thought better of, since JM 1916 is back to the classic formula with Brandy and sugar. The sugar is omitted from 1933, in my opinion without detriment. Ruby Port and bright orange pastured egg yolks will afford a deeper, richer color to the flip.
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