Champagne Marguerite

Difford's Guide

Ingredients

Barware

Goblet
Measuring jigger
Shaker
Strainer

Nutrition

160 Calories

Styles & Flavours

Bartender

Champagne Marguerite image

Serve in

Goblet

Garnish:

Lemon wedge, edible flowers & seasonal berries

How to make:

SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with champagne.

1 fl oz Rutte Dry Gin
16 fl oz Luxardo Maraschino liqueur
16 fl oz Giffard Orgeat Syrup
23 fl oz Freshly squeezed lemon juice
14 fl oz Giffard Sugar Cane Syrup
2 fl oz Brut Champagne
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Comment:

A classic cocktail from the 1860’s revived in 2014 by Sean Ware of the London Cocktail Club with Demi-Sec champagne. We’ve used brut but compensated for this with a dash of sugar syrup.

Origin:

Created in January 2014 for Laurent-Perrier by Sean Ware of the London Cocktail Club, London, England.

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