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.
Mint sprig tip & dust with freshly grated nutmeg
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.