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The Classic Collection

Champagne Cocktail 1850s

Now an undeniable staple on the cocktail scene, the Champagne Cocktail first emerged in Panama in 1855. Its popularity earned it a place in the first-ever cocktail book, Jerry Thomas’s Bartenders Guide.

Cocktail listed in
Jerry Thomas' Bartenders Guide
  • 2 Dashes Angostura bitters
  • 20 ml sugar syrup
  • 75 ml Moët & Chandon Moët Impérial
  • Pour all the ingredients into a glass half-full of ice and stir quickly.
  • Fill the rest of the glass with crushed ice.
  • Garnish with lemon zest and serve with a smile.

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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët