Nice Christmassy feel to this one with the home made Falernum combining well with the bitters giving a nice deep taste.
Me and a colleague of mine, Simon Kent, at The Met Bar in London created this.
It began as a shot and snowballed into a champagne cocktail!
15ml Remy Martin VSOP Brandy
15ml Home made Falernum
10ml Ramos Pinto 30yr Port
4 Dashes Bitter truth 'own decanter' Bitters
2 Dashes Orange Bitters
Top with Champagne
Shake all ingredients together then shake and strain into a half filled champagne flute.
Garnish with powered nutmeg.