Adapted by Erik Adkins from The Savoy Cocktail Book by Harry Craddock

If you’re looking for something Champange Cocktail-ish, this might be the item for you. The drink, which appears in the 1930 Savoy Cocktail Book, adds a half ounce of Dubonnet Rouge to the usual formula of Champagne, sugar and Angostura bitters. Beyond the immediately noticeable rosy hue, the Dubonnet brings a cheery, sweet cherry note to the proceedings.


Serving: 1

  • 1/2 ounce Dubonnet Rouge (chilled)
  • 1 Angostura bitters-soaked sugar cube
  • Champagne, to top

Garnish: orange twist

  1. Place the sugar cube in a coupe and top with Dubonnet and Champagne.
  2. Garnish with an orange twist.