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 | Rémy Martin 1738 Cognac |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 2 1/2 fl oz | Brut champagne or sparkling wine |
| 1/6 fl oz | Green Chartreuse liqueur |
Read about cocktail measures and measuring.
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.
Variant:
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."
Nutrition:
One serving of Jimmie Roosevelt contains 196 calories.
Alcohol content:
- 2 standard drinks
- 20.79% alc./vol. (41.58° proof)
- 28.1 grams of pure alcohol
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