|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|
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.