Jimmie Roosevelt

from PDT

  • 1 oz. Rémy Martin V.S.O.P. Cognac
  • Angostura Bitters
  • 1 cube Angostura Bitters-soaked Demerara Sugar
  • 2 oz. Möet Imperial Champagne
  • 1 barspoon Green Chartreuse

Stir the cognac with ice and strain into a chilled egg coupe filled with three cracked ice cubes. Add a sugar cube soaked with Angostura Bitters and top with 2 oz. Möet Imperial Champagne. Float the Green Chartreuse over the surface of the drink. No garnish.

According to Baker, "It was warmish, and being a sort of Nephew-in-Law of Paul Garrett, dean of all American Vintners, and present ‘father' of Virginia Dare, we brought out two chilled bottles of Garrett Champagne, and created this one." —Charles Baker, The Gentleman's Companion, 1937