Jimmie Roosevelt

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Flute glass
• Ice: Cracked ice
• Garnish: None "no pineapple, no mint sprig, no cherry garnish"
• ABV: 18%

Ingredients

• sugar cube — 1 whole
• Angostura Aromatic Bitters — 8 dash
• Rémy Martin 1738 Cognac — 1½ oz (45 ml)
• Sugar syrup — ¼ oz (7.5 ml)
• Brut Champagne — 2½ oz (75 ml)
• Green Chartreuse liqueur — ¼ oz (5 ml)

How to make it

1. Soak sugar cube with Angostura and drop into base of glass.
2. Pour cognac, sugar syrup and champagne over soaked cube.
3. Fill glass with cracked (not crushed) ice.
4. Finish with a float of Chartreuse.

A cocktail with cognac and champagne.

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