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Drink

Sherry Flip

A cocktail made with Don't Care syrup, cream, sherry, egg, and cracked ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sherry Flip

Ingredients

Directions

  1. In a shaker, combine Don't Care syrup, cream, sherry, and egg.

  2. Add cracked ice and shake well.

  3. Strain into a glass and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Syrup + sherrytop 23% of all pairs
    Smell alikelow
    Cooked together141 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Sherry + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Emulsifies and thickens the drink, giving it a smooth, frothy body.
Cream
Adds richness and softens the sherry's sharpness for a silky texture.
Don't care syrup
Provides sweetness to balance the sherry and cream.
Sherry
Contributes acidity and nutty, aromatic flavor in small amounts.

The step that matters

Shake well with cracked ice. Vigorous shaking emulsifies the egg and cream and chills and dilutes the drink. Shaking long enough builds a light, frothy texture rather than a flat, separated one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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