Chanteloup Champagne Flip

Difford's Guide

Ingredients

Barware

Flute glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 162 calories in one serving of Chanteloup Champagne Flip.

Bartender

Chanteloup Champagne Flip image

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 13 fl oz Cognac VSOP
16 fl oz Pedro Ximénez sherry
16 fl oz Giffard Parfait Amour
16 fl oz Giffard Sugar Cane Syrup
1 dash Angostura or other aromatic bitters
12 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.

Our comment:

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.

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