Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 2⁄3 fl oz | Giffard Creme de Mure |
| 1 2⁄3 fl oz | Stone's Original Green Ginger Wine |
| 1 fresh | Egg yolk |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
Comment:
A most unusual cognac-laced flip with rich blackcurrant and lingering ginger spice. Slightly on the sweet side.
About:
Created in 2015 by William Baker at Fu Manchu, Clapham North, London, England.
