| 1 cube | Sugar cube (white) |
| 3 dash | Bob's Grapefruit Bitters |
| 2 dash | Orange blossom water / Orange flower water |
| 5/6 fl oz | Grand Marnier or other cognac orange liqueur |
| 3 fl oz | Brut champagne/sparkling wine |
Garnish:
Orange zest twist (spray & discard) & quarter orange slice on rim
How to make:
Drop sugar cube into glass and soak with dashes of grapefruit bitters and orange flower water. POUR liqueur over soaked sugar cube. TOP with champagne. (Build in glass like a classic Champagne Cocktail.)
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Delicately sweetened champagne with cognac and citrus flavours.
History:
Adapted from a recipe created in 1969 by Joe Gilmore at The American Bar at The Savoy Hotel, London to commemorate the Apollo 11 moon landing on 20th July 1969.
Speaking to Difford's Guide in January 2012 Joe said, "The moon landings were a big deal to everyone at the time and I thought I've got to make a cocktail for this." Joe, who watched the moon landings repeated on TV when his shift was over, went on to say, "I never got to serve Neil Armstrong personally, but I sent one in a flask to NASA and apparently, it was the first drink he had when he landed. He wrote a letter to me at the Savoy to say thank you." That letter is on display on the wall of the 'museum' to the left as you enter The American Bar.
Alcohol content:
- 1.4 standard drinks
- 16.44% alc./vol. (32.88° proof)
- 19.2 grams of pure alcohol
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