Shannon Tebay created her take on Joe Gilmore’s late-1960s Moonwalk cocktail for a menu she launched in October 2021, when she was head bartender at the Savoy’s American Bar. She opted to push the mimosa–Champagne Cocktail hybrid into French 75 territory with the addition of Irish whiskey—a nod to Gilmore’s heritage—while retaining the floral and citrus notes of the original.
- 1 1/2 ounces (45 ml) Irish whiskey, preferably Powers
- 2 teaspoons (10 ml) Grand Marnier
- 1 tablespoon plus 1 teaspoon (20 ml) chamomile syrup (see Editor’s Note)
- 1 tablespoon plus 1 teaspoon (20 ml) lemon juice
- Champagne, to top
Garnish: chamomile sugar (see Editor’s Note), vodka (in an atomizer)
- Prepare the glass: Using an atomizer, spray a swath of the side of a Champagne flute with vodka. Sprinkle the chamomile sugar onto the glass through a sieve or sugar duster. Shake off any loose particles by gently tapping the base of the flute on a solid surface. Set aside.
- In a cocktail shaker, combine all ingredients but the Champagne.
- Add ice and shake until chilled.
- Strain into prepared glass.
- Top with Champagne.
Steep 2 bags chamomile tea in 1 2/3 cups boiling water for 15 minutes. Remove tea bags. Combine the tea with 400 grams sugar (2 cups), and stir until dissolved. Allow to cool.
Combine equal parts (by volume) white sugar and chamomile powder (such as Mystic Moments Chamomile Flowers Powder) until the blend is homogeneously mixed.