Jimmie Roosevelt Cocktail
Today is New Year’s Eve! In other years that would have meant nights on the town and kissing the person you love on a dance floor as the ball drops. But this year with the Delta and Omicron variants raging, it most likely means you’re kicking it at home instead. But just because you’re stuck at home doesn’t mean you can’t celebrate in style with a little bubbly.
Champagne and New Year’s Eve go hand in hand. There are so many ways to enjoy the bubbly drink, from a glass straight up to a large sparkling punch or even a cocktail. I love a good Champagne Cocktail. While the original is delicious all on its own, a Kir Royale or French 75 are also wonderful options. These days there are so many ways to turn plain old champagne into something really special. Something worthy of beginning a new and (hopefully) fruitful year.
Personally, I love adding different juices and liqueurs to my champagne. Don’t get me wrong, I adore the standard glass, but adding orange or cranberry juice, Cointreau or gin takes the bubbly to a whole other level. That’s why when I discovered this classic from Charles H. Baker, I knew it was worth a sip. Baker created this drink back in the 30’s when he was hanging with his friends, Colonel Jimmie Roosevelt and Grant Mason from the Civil Aeronautics Commission one balmy spring afternoon. According to Baker the drink is “cool, refreshing, invigorating, and a delight to the eye and palate.”
While the cocktail takes a little more effort to create, thanks to the three different liquors, I can absolutely attest that the Roosevelt is definitely delicious and something a little more unusual than your standard glass of champagne. And with all the ups and downs of 2021 and the various variants, couldn’t we all use a little fun and usual? I know I sure could. Happy New Year, everyone. Here’s to a fruitful, fun and exciting 2022.
Ingredients
- 1 sugar cube
- 4 - 5 dashes Angostura bitters
- 2 ounces cognac
- 3 ounces champagne
- 1/2 ounce Green Chartreuse
Instructions
- Douse the sugar cube with Angostura. Drop the cube into a large wine glass. Add cracked ice. Pour in the cognac and champagne. Using a spoon, float the Chartreuse on top and serve. "No pineapple, no mint sprig, no cherry garnish."
