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