| 1 1/3 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/6 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1/6 fl oz | Giffard Parfait Amour liqueur |
| 1/6 fl oz | Monin Pure Cane Syrup |
| 1 dash | Angostura Aromatic Bitters |
| 1/2 fl 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:
- Lustau San Emilio Pedro Ximénez Sherry – Sulphur Dioxide/Sulphites
- Egg yolk – Eggs
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
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.
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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