Garnish:
Orange zest twist (discarded)
How to make:
SHAKE first 3 ingredients with ice and fine strain into chilled glass. TOP with sparkling wine.
1 fl oz | Cognac (brandy) |
1 1/2 fl oz | Orange juice (freshly squeezed) |
1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
Top up with | Brut champagne or sparkling wine |
Review:
A subtle hint of biscuity champagne shines through this very quaffable drink.
History:
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 in Paris, France, circa 1936.
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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