Jimmie Roosevelt

Difford's Guide

Serve in a

Flute glass

Garnish:

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 Aromatic Bitters
1 1/2 fl oz Cognac
1/4 fl oz Giffard Sugar Cane Syrup
2 1/2 fl oz Brut Champagne
1/6 fl oz Green Chartreuse liqueur
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AKA:

AKA Champagne Cocktail No. II

Review:

A frappé version of the Classic Champagne Cocktail which is given extra interest courtesy of a Chartreuse float.

History:

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."

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 196 calories in one serving of Jimmie Roosevelt.

Styles & Flavours

Times, Seasons & Occasions

Bartender

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