Josephine Baker

Josephine Baker cocktail with cognac, port, apricot liqueur, a whole egg, simple syrup, and lemon peel

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.



Before adding ice, dry-shake the sugar, egg and Port together to help dissolve the sugar. Add the remaining ingredients and ice and shake very well to fluff up the egg and extract the oils from the lemon peel. Double-strain into a chilled cocktail or coupe glass, and garnish with a dusting of ground cinnamon.

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