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.
Ingredients
- 3/4 ounce dry gin
- 4 ounces chilled Champagne
Method
Place a cube of ice in a large wineglass. Add gin and top with Champagne.
Yield
1 cocktail
