Serve inFlute glass... |
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1 | fl oz | Cognac |
1½ | fl oz | Freshly squeezed orange juice |
¼ | fl oz | Giffard Sirop Grenadine (Grenadine Syrup) |
Top up with | Brut Champagne |
How to make: |
SHAKE first three ingredients with ice and fine strain into chilled glass. TOP with champagne. |
Garnish: |
Orange zest twist (discarded) |
Comment: |
A subtle hint of biscuity champagne shines through this very quaffable drink.
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About: |
There are many versions of this classic cocktail but I have taken this one from Dale DeGroff's 2008 'The Essential Cocktail' where Dale credits this recipe to the Ritz Bar Paris circa 1936. |