Chanteloup Champagne Flip

Difford's Guide

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Serve in a

Flute glass

Garnish:

Mint sprig tip & dust with freshly grated nutmeg

How to make:

SHAKE first 7 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with champagne.

1 1/3 fl oz Rémy Martin 1738 Cognac
1/6 fl oz Pedro Ximénez sherry
1/6 fl oz Giffard Parfait Amour liqueur
1/6 fl oz Sugar syrup (rich) 2 sugar to 1 water
1 dash Angostura Aromatic Bitters
1/2 fl oz Chilled water
1 fresh Egg yolk
Top up with Brut Champagne
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Hazardous ingredients

Egg yolk is potentially hazardous if used incorrectly.

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Review:

Complex and dry with faint rich raisiny sherry and floral notes.

History:

Adapted from a recipe created in 2015 by Chris Pawar at The Luggage Room Bar, London, England. Chris’ original recipe calls for Martell Cordon Bleu cognac.

Nutrition:

There are approximately 133 calories in one serving of Chanteloup Champagne Flip.

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Buy direct from
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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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