Jimmie Roosevelt

"Cooling, refreshing, invigorating, a delight to the eye and palate"
1 cube Sugar
4 ds Bitters, Angostura
3 oz Cognac
6 oz Champagne
2 T Green Chartreuse
Fill a big 16 oz thin crystal goblet with finely cracked ice. In the diametrical center of the frosty mass add a lump of sugar well saturated with Angostura, then add cognac, then fill the glass with chilled champagne, finally floating the chartreuse on top. Please refrain from garnishing!
Named after Colonel Jimmie Roosevelt of the civil aeronautics commission.
From other users
  • I liked it, but will try Meehan's veersion. — ☆☆☆☆
  • Wow, unfortunately used the last teaspoon of Chartreuse. Second half of drink will need to wait for another day. — ☆☆☆☆
  • The other version I have seen of this is 1 cube soaked with bitters, 2oz champagne, 1/4oz chartreuse
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1 Comment

Really nice drink.  In Meehan

Really nice drink.  In Meehan's Bartender manual, he notes an alternative presentation by Audrey Saunders (Pegu Club):

  • Put bitters-soaked demerara cube in bottom of chilled coupe
  • Place clear ice sphere on top (the picture shows the ball is the same depth as the coupe, making an interesting presentation) 
  • Pour 1 oz chilled cognac
  • Pour 2 oz chilled champagne
  • Float 0.25 oz green chartreuse