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Champagne Marguerite
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Champagne Marguerite
Serve in a Goblet glass
| 1 oz | Hayman's London Dry Gin |
| 1⁄6 oz | Luxardo Maraschino liqueur |
| 1⁄6 oz | Monin Almond (Orgeat) Syrup |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 oz | Brut champagne/sparkling wine |
Garnish: Lemon wedge, edible flowers & seasonal berries
How to make:
SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with champagne.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
- Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Review:
A classic cocktail from the 1860's revived in 2014 by Sean Ware of the London Cocktail Club with Demi-Sec champagne. We've used brut but compensated for this with a dash of sugar syrup.
History:
Created in January 2014 for Laurent-Perrier by Sean Ware of the London Cocktail Club, London, England.
Nutrition:
One serving of Champagne Marguerite contains 161 calories
Alcohol content:
- 1.1 standard drinks
- 12.2% alc./vol. (12.2° proof)
- 15.6 grams of pure alcohol
- More Champagne cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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