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Jimmie Roosevelt

Aperitivo/aperitif · Champagne · Classic/vintage

3.8 12 ratings

Ingredients

1 oz Cognac (brandy)
1/4 oz Sugar syrup 'rich' (2:1)
2 dash Aromatic bitters
2 1/2 oz Brut sparkling wine
1/3 oz Chartreuse Green

How to make

Serve in a sour or martini/coupette glass

Prepare

  1. 1 Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
  2. 2 No garnish to prepare.

Method

  1. 3 Briefly STIR first 3 ingredients with ice.
  2. 4 STRAIN into glass filled with crushed ice (cracked rather than snow).
  3. 5 POUR sparkling wine over the crushed ice.
  4. 6 Finish with a FLOAT of Chartreuse.

Flavour profile

17.1% alc./vol. · 1.5 standard drinks · 178 calories

History

A frozen variation of the classic Champagne Cocktail, enhanced by a generous float of Chartreuse. The prior preparation method adhered to the 1939 original instructions, which specified a "lump of sugar" (sugar cube) moistened with bitters, placed in the glass. Cognac and champagne were then poured over this cube, followed by cracked ice and a final Chartreuse float. However, using sugar syrup and a brief stir for integration yields a superior cocktail.

Charles H. Baker Jr. and friends created the original recipe for this drink.

Also known as AKA Champagne Cocktail No. II · Created by Charles H Baker