Ingredients:

  • 3/4 ounce dry gin
  • 4 ounces chilled Champagne
RECIPE

Queen's Peg

James Beard

Author and Educator

What could be more celebratory than a festive Champagne cocktail? This simple sipper is from The Standard Bartender’s Guide, the mid-century beverage bible by Patrick Gavin Duffy, whose 1962 edition was revised by James Beard.

Yield: 1 cocktail

Method:

Place a cube of ice in a large wineglass. Add gin and top with Champagne.