Name: Jimmie Roosevelt
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 7.5 ml Sugar syrup (2:1); 2 dash Aromatic bitters; 75 ml Brut sparkling wine; 10 ml Chartreuse Green

Jimmie Roosevelt
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Serve in a Sour or Martini/Coupette glass

Ingredients:
1 oz	Rémy Martin V.S.O.P. cognac
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Angostura Aromatic Bitters
2 ¹⁄₂ oz	Brut champagne/sparkling wine chilled
¹⁄₃ oz	Green Chartreuse (or alternative herbal liqueur)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Sour or Martini/Coupette glass.
No garnish to prepare.
Briefly STIR first 3 ingredients with ice.
STRAIN into glass filled with crushed ice (cracked rather than snow).
POUR sparkling wine over the crushed ice.
Finish with a FLOAT of Chartreuse.

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A frappé version of the classic Champagne Cocktail which is 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.

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AKA: AKA Champagne Cocktail No. II

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."

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Nutrition:

One serving of Jimmie Roosevelt contains 178 calories

Alcohol content:

1.5 standard drinks
17.13% alc./vol. (17.13° proof)
21.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt G

2nd January at 08:58

I don't know where the "frappé" is in this cocktail. No shaker in sight no?

Simon Difford

2nd January at 14:27

The term frappé does nor relate to shaking but to a cocktail being served over crushed/cracked ice. I've added a link to the term and generally improved this recipe. The present photo is short of crushed ice but we'll reshoot ASAP.

JACQUELINE KIRK

7th August 2021 at 17:08

Hm. I thought I would surely love this, being it contains my 3 favorite French alcohols, but somehow it seems to be missing something. I even tried giving it a stir once the ice was in to see if the dissolved sugar cube would improve it. Might need...more Angostura? Acid? It's kind of flat as it is. Needs brightness. Maybe a simple lemon twist would do it. Will experiment. Thank you!

John Hinojos

11th May 2021 at 04:49

Enjoyed very much. Would put in about 4 drops of the Angostura as I found the Angostura flavour a bit strong. Overall a great Champaign cocktail. Would recommend as an aperatif, after dinner, or sipping in the evening.

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