The Josephine Baker, named for the early 20th-century entertainer and French Resistance agent, is an absolutely gorgeous egg flip that tastes more like a pastry than a cocktail. It hails from Cuba’s famous La Florida bar, and we found the recipe in the pages of Beachbum Berry’s Potions of the Carribean.
A flip is a cocktail that contains a whole egg – whites and yolk – which gives it an incredibly thick, luscious mouthfeel. Like all egg drinks, you should double-strain through a fine mesh strainer to remove any eggy bits.
The Josephine Baker is typically served with extra cinnamon sprinkled over the top. We found that our pre-ground cinnamon had an unfortunate tendency to clump up atop the egg foam, but gently swirling a toothpick through the foam helps to disperse the cinnamon and make it look pretty.
A young, red Port without sediment is best here, both for color and flavor.
