Cognac, Cointreau, Champagne, doesn’t get much more elegant (or French) than this! As the name indicates this is essentially a Sidecar topped with Champagne, though you'll notice the proportions are a bit different than a typical Sidecar recipe (they are more in line with the French school).
It's first appearance in a cocktail book, as far I can tell, was in the 1937 "UKBG (United Kingdom Bartenders' Guild) Approved Cocktails". Interesting tidbit, Harry Craddock was the President of the UKBG, author of the 1930 book the "Savoy Cocktail Book" which is widely regarded as one of the most influential cocktail books of all time (even if he did poach a lot of the recipes).
Regardless, this is an excellent cocktail that is endlessly quaffable and woefully under-appreciated. It also goes down perilously easily. Consider yourself warned.
¾ oz cognac
¾ oz Cointreau - or another high quality orange liqueur
¾ oz lemon juice
teaspoon simple syrup, or to taste
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass. Fill with 2-3 ounces of Brut Champagne (or another dry sparkling wine). Garnish with an expressed orange peel.
If you make a Champagne Sidecar, let me see!
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