Imperial Cossack Crusta
Take a large champagne cocktail glass and ice it well. Split a green lime, or lemon, lengthwise and rub its combined oils and juices over the whole inside of the crystal, and then on out and down a full 1/2" below the rim. First dip into powdered sugar, then fill the whole glass with the sugar-emptying it out and permitting what sticks to remain. . . Now in a bar glass add 2 dashes of orange bitters, 1 jigger cognac and 3/4 oz of Kummel, stirring for a moment with 3 ice cubes. Empty into goblet, fill with chilled dry champagne, toss in a scarlet rose petal and think of slender, pliable Russian Princesses and things!
The Gentleman's Companion, vol 2 by Charles H. Baker, jr. (1939)
- Spice Me Up — Brut Champagne, Cognac VSOP, Honey syrup, Lemon juice, Candied ginger
- Ritz Cocktail — Champagne, Cognac, Triple sec, Maraschino Liqueur, Lemon juice, Orange peel
- Widowmaker #1 — Champagne, Cognac, Curaçao, Lemon juice, Demerara syrup, Lemon peel
- Buggy Whip — Champagne, Bourbon, Triple sec, Apfelkorn, Bitters, Lemon peel
- Jimmie Roosevelt — Champagne, Cognac, Herbal liqueur, Bitters, Sugar
Do you prefer aged or unaged Poire Williams in this drink? I wish I could find the Mozart Dry where I am, as this sounds rather interesting. Oh, and the twist in the drink as the garnish, correct?
Thanks,
Zachary