Courvoisier Crème Anglaise

Light, frothy and creamy in the mouth with a light fruity peach note coming through.

By Atlantic Bar and Brasserie with Courvoisier V.S.O.P

  • Ingredients

    35ml Courvoisier V.S.O.P

    35ml Rinquinquin

    20ml Homemade Vanilla Syrup*

    Whole Egg

    *two vanilla pods sliced lengthways left to infuse for a minimum of 24hrs in a simple syrup which is equal parts caster sugar and water simmered until the sugar is dissolved.

  • Instructions

    Shake all the ingredients with cubed ice and then shake again without ice (a dry shake) to emulsify the egg white. 

    Strain into a brandy balloon.

    Garnish with fresh grated nutmeg.

We wanted to do a twist on the classic cognac drink The Coffee Cocktail (which doesn’t use coffee) switching the fortified port for this peach vermouth. This drink looks like a classic heavier winter style flip but has a great lightness in the mouth.