Chanteloup Champagne Flip

Chanteloup Champagne Flip image

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Flute...
1⅓ fl oz Cognac
fl oz Pedro Ximénez sherry
fl oz Giffard Parfait Amour Liqueur
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
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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.

Origin:

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.

Nutrition:

161 Calories

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