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 1⁄3 fl oz||Cognac|
|1⁄6 fl oz||Pedro Ximénez sherry|
|1⁄6 fl oz||Giffard Parfait Amour|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|1⁄2 fl oz||Chilled water|
|1 fresh||Egg yolk|
|Top up with||Brut Champagne|
Egg yolk is potentially hazardous if used incorrectly.
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.