Chanteloup Champagne Flip

Difford's Guide

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.

1 13 fl oz Cognac
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.

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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