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||Cognac|
|1/6 fl oz||Pedro Ximénez sherry|
|1/6 fl oz||Giffard Parfait Amour liqueur|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura Aromatic Bitters|
|1/2 fl oz||Chilled water|
|1 fresh||Egg yolk|
|Top up with||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.