Garnish:
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 VSOP |
| 1 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/4 fl oz | Giffard Grenadine Syrup |
| Top up with | Brut Champagne |
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Review:
A subtle hint of biscuity champagne shines through this very quaffable drink.
History:
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.
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