This is a classic, and one of Sasha’s all-time favorite cocktails — simple, elegant, and celebratory. In the Milk & Honey fashion, the house recipe imparts Cognac, while The Savoy Cocktail Book calls for gin. Both variations, in the immortal words of the author Mr. Harry Craddock, “hit with remarkable precision.”—Georgette Moger-Petraske
1 oz (30 ml) Cognac or gin, if requested
1/2 oz (15 ml) fresh lemon juice
1/2 oz (15 ml) Simple Syrup (see below)
Champagne, prosecco, or cava
A lemon twist, for garnish
Combine the Cognac, lemon juice, and simple syrup in a cocktail shaker and shake vigorously with a small piece of cracked ice. Strain into the small half of the shaker and top with Champagne directly in the shaker. Transfer or “roll” into a chilled champagne flute or coupe. Garnish with a lemon twist.
Makes 2 cup (240ml)
1/2 cup (100g) granulated sugar
1/2 cup (120ml) filtered water
Combine the sugar and water in a container and stir until the sugar is completely dissolved. Do not boil, as many recipes instruct, as that would cause some of the liquid to evaporate and skew your water content when making cocktails. Cover and refrigerate for up to 4 days.