The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry’s New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
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30 ml | 1 oz | 2 parts | 2/3 jiggers
SUGAR (SIMPLE SYRUP)
15 ml | 0.5 oz | 1 parts | 1/3 jiggers
60 ml | 2 oz | 4 parts | 1 1/3 jiggers
Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne glass. Top up with Champagne. Stir gently.
Mix: Sugar, Lemon Juice, Champagne
Drinkware: Champagne flute
Served: Straight up; without ice