| 1 1⁄3 fl oz | Cognac (brandy) |
| 1⁄6 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1⁄6 fl oz | Giffard Parfait Amour liqueur |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1 dash | Angostura Aromatic Bitters |
| 1⁄2 fl oz | Chilled water/mineral water |
| 1 fresh | Egg yolk |
| Top up with | Brut champagne/sparkling wine |
Garnish: Mint sprig tip & dust with freshly grated nutmeg
Serve in a Flute glass
SHAKE first 7 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with champagne.
Recipe contains the following allergens:
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.
Complex and dry with faint rich raisiny sherry and floral notes.
Makes a minimum of 150.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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