The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.28) — Boothby 1908
| 1 twist | lemon peel — lemon peel | acid |
| champagne — frapped champagne | base | |
| 1 dash | Angostura bitters | bitter |
| 1 jigger | Creme de cognac — creme de cognac | modifier |
- Place creme de cognac, a dash of Angostura bitters, and a twist of lemon peel in a large champagne glass.
- Fill with frapped champagne.
- Serve at once.
Garnish: Twist of lemon peel
Ice: Frapped champagne
- Nose
- Cold wine and Cognac sweetness lift with lemon oil.
- Palate
- The drink starts as a wine sparkle, then rounds into a liqueured Cognac richness not present in the plainer Champagne Cocktail.
- Finish
- The finish is vinous, sweetly warming, and lightly bittered.
- Summary
- A richer sparkling cocktail offshoot from the champagne service line.