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Champagne Cocktail

Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending on how briskly you drink of course. Back in the...
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Doug Bain’s Avatar Doug Bain
2nd March at 21:33
I love all the history and citations here, but none of them include cognac. When cognac became a part of the recipe?
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Simon Difford’s Avatar Simon Difford
3rd March at 07:11
As far as I’m aware, in Tarling’s 1937 Café Royal Cocktail Book.
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