Name: Chanteloup Champagne Flip
Total time: 2 min
Cuisine: Cocktail
Ingredients: 40 ml Cognac (brandy); 5 ml Pedro Ximénez sherry; 5 ml Parfait amour liqueur; 5 ml Sugar syrup (2:1); 1 dash Aromatic bitters; 15 ml Chilled water; 1 fresh Egg yolk; Top up with Brut sparkling wine

Chanteloup Champagne Flip
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Serve in a Flute glass

Ingredients:
1 ¹⁄₃ oz	Rémy Martin V.S.O.P. cognac
¹⁄₆ oz	Lustau San Emilio Pedro Ximénez Sherry
¹⁄₆ oz	Giffard Parfait Amour liqueur
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Angostura Aromatic Bitters
¹⁄₂ oz	Chilled water
1 fresh	Egg yolk
Top up with	Brut champagne/sparkling wine

Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry, Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Egg yolk - Eggs

Review:

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

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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.

Alcohol content:

1 standard drinks
19.08% alc./vol. (19.08° proof)
13.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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