Tract · Cocktails

Sparkling · Shaken · Historical · complexity 2/5

Pick-me-Up

A Champagne pick-me-up of cognac, lemon, and grenadine, dressed with orange.

Served in Medium balloon glass.

Variants (5)

L'Art du Shaker by Dominique Migliorero (1925, p.49)

0.25 partlemon juice — Lemon juiceacid
0.5 partcognac — Cognacbase
1 sliceOrange — Orange slicegarnish
champagne — Finish with Champagne.other
0.25 partGrenadine — Grenadinesweetener
  1. Shake the base ingredients, strain into a medium balloon glass, finish with Champagne, garnish with orange, and serve.

Garnish: Orange slice

El Bar Americano en España by Pedro Chicote (1927, p.152)

1 lemonjugo de limón — jugo de un limónacid
ice — 3 ó 4 pedacitos de hielobase
soda — Used to fill the glass.dilution
0.5 copitasalsa inglesa (Perryns) — 1/2 copita de salsa inglesa (Perryns)other
1 coffee spoonazúcar en polvo — 1 cucharada de las de café de azúcar en polvosweetener
  1. Shake very well and strain into a water goblet.
  2. Finish by filling the goblet with soda.

Ice: Ice

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.158)

1 peellemon peel acid
0.5 partcognac — Soberano cognacbase
0.5 partDubonnet base
0.33 partanisette modifier
0.5 whiteegg white other
  1. Shake well and strain into a cocktail glass.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.66)

0.5 partAbsinthe base
2 dasheslemon phosphate — acid or lemon phosphatebase
0.5 partsweet vermouth — Italian vermouthmodifier
  1. Build and serve cold.

Café Royal Cocktail Book by W. J. Tarling (1937, p.166)

0.33 partAbsinthe base
0.33 partcognac base
0.33 partdry vermouth — Martini dry vermouthmodifier
  1. Mix.

See also: Morning Glory Fizz

Chicote labels this one 'Estomacal'.