Serve in aFlute glass
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 (65.0°brix, 2 sugar to 1 water rich syrup)|
|1 dash||Angostura Aromatic Bitters|
|1/2 fl oz||Chilled water|
|1 fresh||Egg yolk|
|Top up with||Brut Champagne|
Read about cocktail measures and measuring.
Egg yolk is potentially hazardous if used incorrectly.
Complex and dry with faint rich raisiny sherry and floral notes.
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.
There are approximately 133 calories in one serving of Chanteloup Champagne Flip.