Jimmie Roosevelt

1 cube Sugar
4 ds Bitters, Angostura
3 oz Cognac
6 oz Champagne
2 T Herbal liqueur, Green Chartreuse
Instructions

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!

Notes

Named after Colonel Jimmie Roosevelt of the civil aeronautics commission.

Cocktail summary
Posted by rwilde on
Created by
Charles H. Baker (1920's or 30's)
Is of
unknown authenticity
Reference

The Gentleman's Companion, vol. 2 by Charles H Baker, Jr.

Curator
Not yet rated
Average
4 stars
(5 ratings)
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From other users
  • I liked it, but will try Meehan's veersion.
  • The other version I have seen of this is 1 cube soaked with bitters, 2oz champagne, 1/4oz chartreuse
  • Wow, unfortunately used the last teaspoon of Chartreuse. Second half of drink will need to wait for another day.
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Comments

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