Chanteloup Champagne Flip

Chanteloup Champagne Flip image

Serve in

Flute glass...
1⅓ fl oz Cognac
fl oz Pedro Ximénez sherry
fl oz Giffard Parfait Amour
fl oz Sugar syrup (2 sugar to 1 water)
1 dash Angostura Aromatic Bitters
½ fl oz Chilled water
1 fresh Egg yolk
Top up with Brut Champagne
  • Display recipe in:

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.

Garnish:

Mint sprig tip & dust with freshly grated nutmeg

Comment:

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

About:

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.

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Cognac
This ingredient is not currently available for purchase through The Whisky Exchange
Sherry Pedro Ximénez
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)
This ingredient is not currently available for purchase through The Whisky Exchange
Champagne Brut

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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