Bartender Paul Girault’s original century-old recipe was essentially an improved, fortified Champagne Cocktail, with very small measures of Cognac, Cointreau and Cherry Rocher liqueur topped with plenty of bubbly. L’Oursin’s version beefs up the base to nearly two ounces, uses armagnac in place of Cognac and does cherry three ways: through an apéritif wine that’s infused with sour cherries, a float of kirschwasser and a brandied cherry sunk to the bottom of the flute in which it’s served.
- 1 ounce armagnac, preferably Pellehaut Reserve
- 1/2 ounce Maurin Quina
- 1/4 ounce Cointreau
- crémant de Loire, to top
- kirschwasser, to float, preferably Clear Creek
Garnish: brandied cherry
- Combine the armagnac, Maurin Quina and Cointreau in a mixing glass with ice and stir until chilled.
- Strain into a Champagne flute and top with crémant de Loire.
- Sink a brandied cherry into the bottom of the flute.
- Float 1 barspoon of kirschwasser on top of the drink.