Serve in aCoupe glass
None "no pineapple, no mint sprig, no cherry garnish"
How to make:
Soak sugar cube with Angostura and drop into base of glass. POUR cognac, sugar syrup and champagne over soaked cube. Fill glass with cracked (not crushed) ice and finish with a float of Chartreuse.
|1 whole||Sugar cube|
|8 dash||Angostura or other aromatic bitters|
|1 1⁄2 fl oz||Cognac VSOP|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|2 1⁄2 fl oz||Brut Champagne|
|1⁄6 fl oz||Green Chartreuse liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
AKA Champagne Cocktail No. II
A frappé version of the Classic Champagne Cocktail which is given extra interest courtesy of a Chartreuse float.
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."