Porto Flip Slush
A velvety Porto Flip with tawny port, XO brandy, and egg yolk in a rich, icy texture for an after-dinner pour.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.5°Brix
- ABV
- 7%ABV
- (8 ratings)
- 5.0(8 ratings)
Ingredients
Serves 8
- JP. Chenet Brandy XO130 ml
- Red Tawny Port Wine400 ml
- Egg Yolk90 ml
- Simple Syrup 2:1280 ml
- Water990 ml
Method
- 1
Combine the base
Add the tawny port, XO brandy, egg yolk, simple syrup, and water to a clean pitcher or mixing container.
- 2
Whisk until smooth
Whisk well until the egg yolk is fully incorporated and the mixture looks uniform with no streaks.
- 3
Chill the mixture
Refrigerate the batch until cold before pouring it into the slush machine for a smoother, faster freeze.
- 4
Freeze and serve
Run the machine until the drink reaches a thick, pourable icy texture, then dispense into chilled glasses.
Tips
- Chill the port, brandy, and syrup before mixing to help the batch freeze more evenly.
- Whisk the egg yolk thoroughly into the liquids before adding the batch to the machine for a smoother texture.
- Serve in small chilled glasses; the tawny port and brandy make this a rich dessert-style drink.
- If using a machine with a holding mode, give the mixture a brief stir before serving to keep the texture even.
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