No alcohol
Medium
Boozy
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Jimmie Roosevelt
Measurements in:
Serves:
| 1 fl oz | Cognac (brandy) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 2 dash | Angostura Aromatic Bitters |
| 2 1/2 fl oz | Brut champagne/sparkling wine (chilled) |
| 1/3 fl oz | Green Chartreuse (or alternative herbal liqueur) |
How to make
Glassware
Serve in a Sour or Martini/Coupette glass
Prepare
- Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- No garnish to prepare.
Method
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Jimmie Roosevelt contains 178 calories
Alcohol content:
- 1.5 standard drinks
- 17.13% alc./vol. (34.25° proof)
- 21.1 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites
History
Adapted from a recipe created by Charles H. Baker Jr. and friends. In his 1939 The Gentleman's Companion he says, "Champagne Cocktail No. II, which with modestly downcast lash we admit is an origination of our own, & which we christened the Jimmie Roosevelt. Last spring we had the pleasure of turning our house into an oasis, between planes, for Colonel Jimmie Roosevelt and Grant Mason of the Civil Aeronautics Commission... It was warmish, and being a sort of Nephew-in-Law of Paul Garrett, dean of all American Vintners, and present 'father' of Virginia Dare, we brought out 2 bottles of Garett Champagne, and created this one."
Review
A frappé version of the classic Champagne Cocktail, given extra interest courtesy of a generous Chartreuse float. Our previous method to make this cocktail followed the original 1939 instructions, which call for a "lump of sugar" (sugar cube) soaked with bitters, dropped into the glass and then for the cognac and champagne to be poured over the soaked cube before filling the glass with cracked ice and finishing with a float of Chartreuse. However, sugar syrup rather than a cube, coupled with a quick stir to integrate, results in a better cocktail.
AKA: AKA Champagne Cocktail No. II
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
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