Chanteloup Champagne Flip

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Ingredients

Barware

Flute
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

161 Calories

Bartender

Chanteloup Champagne Flip image

Serve in

Flute

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.

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Cognac
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Pedro Ximénez sherry
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Giffard Parfait Amour
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Giffard Sugar Cane Syrup
1 dash Angostura Aromatic Bitters
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Chilled water
1 fresh Egg yolk
Top up with Brut Champagne

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.

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