Champagne Marguerite

Champagne Marguerite image
Serve in
a Goblet glass...
1 shot Rutte Dry Gin BUY
⅛ shot Luxardo Maraschino liqueur BUY
⅛ shot Almond (orgeat) syrup
⅔ shot Freshly squeezed lemon juice
¼ shot Sugar syrup (2 sugar to 1 water)
2 shot G.H. Mumm Brut Cordon Rouge Champagne BUY
  • Display recipe in:
How to make:

SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with champagne.

Garnish:

Lemon wedge, edible flowers & seasonal berries

Comment:

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.

Origin:

Created in January 2014 for Laurent-Perrier by Sean Ware of the London Cocktail Club, London, England.

More about this cocktail

Champagne

Champagne

Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally carbonated by inducing...

strain

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow the liquid to be...

Demi-sec champagne

Champagne - levels of dryness

The amount of cane sugar (liqueur d'expédition) added to a champagne during dosage will affect how sweet (or dry) a champagne tastes. Unless the label specifically says 'zéro' or 'non' dosage then...

Sugar syrup

Sugar and sugar syrup

Many cocktails benefit from sweetening but granulated sugar does not dissolve easily in cold liquids, particularly alcohol. Hence pre-dissolved sugar syrup (also known as 'simple syrup') is used....

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