Reputed to have been one of Ernest Hemingway’s favourite drinks from the time when, as a young writer, he took up residence in Paris, this powerful cocktail must have been responsible in its time for many “lost” afternoons. You need to be careful when you make it as otherwise you run the risk of losing the delicate champagne bubbles.
- Dry Champagne
- Pernod – 1 part
- Ice Cubes
- Place a couple of ice cubes in the bottom of a champagne flute glass.
- Pour the Pernod over them.
- Gently top up the glass with the champagne – the colder this is the better – and then stir the drink equally gently.
- Serve just as it is ungarnished.