|1 fl oz||Cognac|
|1 1/2 fl oz||Orange juice (freshly squeezed)|
|1/4 fl oz||Giffard Grenadine syrup|
|Top up with||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A subtle hint of biscuity champagne shines through this very quaffable drink.
There are many versions of this classic cocktail but I have taken this one from Dale DeGroff's 2008 'The Essential Cocktail' where Dale credits this recipe to the Ritz Bar Paris circa 1936.