World Cocktail

By William Grimes

Published June 5, 2004

  • Henry Leutwyler for The New York Times
Media 1 of 1
Total Time
About 5 minutes
Rating
3(50)
Comments
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Ingredients

Yield:1 drink with extra

  • ¼ ounce plain vodka

  • Edible 23-karat gold-leaf sheet (available at baker's supply stores)

  • 1 ounce Rémy Martin XO Cognac

  • 1 ounce Pineau des Charentes aperitif wine

  • 1 ounce white grape juice

  • 1 ounce simple syrup (3 parts water to 1 part sugar)

  • ½ ounce fresh lemon juice, strained

  • Dash of Angostura bitters

  • Veuve Clicquot Champagne, chilled

Ingredient Substitution Guide

Preparation

  1. Step 1

    Pour vodka in a shallow bowl. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink). Float the pieces on the vodka.

  2. Step 2

    Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker. Shake vigorously and pour into a trumpet flute, filling ¾ of the way. Top with Champagne.

  3. Step 3

    Pour in the vodka, letting the gold slide onto the surface.

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Ratings

3 out of 5
50 user ratings
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Comments

Sylvia

The point of this seems to be pure ostentation. I can't imagine being impressed if someone served it to me. Especially made with Vueve Clicquot... I'd rather have the champagne straight

WizardOfBoz

Yes, this ostentatious recipe is so over the top it reminds me of the old joke in an original veersion of “Joy of Cooking”: “We’re in luck! A dear friend gave me a fine old bottle of Scotch, and I just happen to have some pomegranate juice!” Mix this, give it to the easily impressed, and enjoy the Veueve.

Sylvia

The point of this seems to be pure ostentation. I can't imagine being impressed if someone served it to me. Especially made with Vueve Clicquot... I'd rather have the champagne straight

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