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Russian Cocktail (Baker's)

Name: Russian Cocktail (Baker's)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 7.5 ml Kummel liqueur; 60 ml Brut sparkling wine

Difford’s Guide

Discerning Drinkers (3)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 ¹⁄₂ fl oz	Cognac (brandy)
¹⁄₄ fl oz	Kummel liqueur
2 fl oz	Brut champagne/sparkling wine

How to make

Glassware

Serve in a Wine glass

Prepare

Select and pre-chill a WINE GLASS.
Prepare garnish of edible flower or mint sprigs.

Method

STIR first 2 ingredients with ice.
STRAIN into glass filled with crushed ice.
TOP with sparkling wine.

Garnish

Garnish with edible flower or mint sprigs bouquet.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Russian Cocktail (Baker's) contains 161 calories

Alcohol content:

1.6 standard drinks
19.63% alc./vol. (39.27° proof)
22.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites

History

Adapted from a recipe in Charles H. Baker, Jr.'s 1939 The Gentleman's Companion volume II – An Exotic Drinking Book.

THE SO_CALLED RUSSIAN COCKTAIL, a Memory of Peking, in 1926
Inthat year, which seems so very long ago now, Peking was a place of sheer delight. Trade was better after the war, the memory of the Revolution and massacre of White Russians was a vague and tragic business to Russian who were young enough to forget what had been. There was a lovely girl who maintained a shop selling jades and Imperial tribute silks, carved ivories and kingfisher feather screens, at the Grande Hotel de Pekin. And after a while we came to go about to odd parts of the vast city together, and one evening at the small jewel-like house on Pa-Pao Hutung where we had gone for some decent sukiyaki–the only place in Peking where we could see what made up the things we ate! –she commanded ingredients, and after a pause, had them brought to a small room with the sliding screens that gave out on a small garden close to where the magnolias drifted the rose-snow of their petals against the high grey wall; and so she sat there in the bamboo print kimono they gave her to wear, and mixed a trio of these for old times' sake, to Russia as she had quit it ahead of bayonets in 1917, a pale gold haired child of 11 or 12.

Into a crystal goblet put 1 cup of finely cracked ice, and onto this pour 1½ jiggers of good cognac and the same of the best Gilka kümmel, stir for a moment and fill the goblet with chilled extra dry champagne. Garnish with a single flower petal, or bloom. It is not a drink to be taken lightly, but advisedly, reverently.
Charles H. Baker Jr., The Gentleman's Companion volume II, 1939