Maple Flip

• 1.5 oz VSOP cognac
• 0.5 oz Torino red vermouth
• 0.5 oz maple syrup infused with vanilla (Recipe in house *)
• 0.75 oz 35% cream
• 4 dashes Angostura
• 1 egg yolk
• Grated dark chocolate to garnish

Recipe in house : Maple Syrup Infused with Vanilla

• 1 cup maple syrup (preferably amber for its rich flavour)
• 5 vanilla beans, cut in half, seeds removed

1. Combine all ingredients (except chocolate) in a shaker.
2. Fill with ice and shake for 10-15 seconds.
3. Double strain into a coupe cocktail glass.
4. Garnish with grated dark chocolate.

* Recipe in house: Maple Syrup Infused with Vanilla

1. Pour maple syrup into the sous vide bag and add the vanilla.
2. Place bag in vacuum sealer, remove as much air from it as possible, and seal. Caution: Home machines may cause damage during air removal, so do the best you can manually.
3. Infuse at 75 °C (167 °F) for 2 hours.
4. Once cooking is complete, remove bag from the machine and immerse it in ice water to cool. This will limit the potential for bacterial growth and promote longer storage time.
5. When cooled, filter the solution through a fine sieve. Store in the refrigerator until use.