Serve in a
Flute glassGarnish:
Orange zest twist (discarded)
How to make:
SHAKE first three ingredients with ice and fine strain into chilled glass. TOP with champagne.
| 1 fl oz | Cognac |
| 1 1⁄2 fl oz | Freshly squeezed orange juice |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
| Top up with | Brut Champagne |
Comment:
A subtle hint of biscuity champagne shines through this very quaffable drink.
About:
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.
