Recipe
- Ice Cubes
- 1 Dash Bitters
- 30 ml Cognac
- 10 ml Orange Curacao
- Champagne – to top up
Fill a mixing glass with ice cubes. Add bitters, cognac and orange curacao. Stir and strain into a cocktail glass. Top up with champagne.
History
It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago, noting that it had been served at the American Bar in Nice and the Embassy Club in London.
