Imperial Cossack Crusta

Name: Imperial Cossack Crusta
Ingredients: Neutral spirit, for spraying the glass; Edible gold powder and granulated sugar, for dusting the glass; 50 ml (13/4 fl oz) genever; 5 ml (1 barspoon) absinthe; 5 ml (1 barspoon) elderflower liqueur; 20 ml (2/3 fl oz) fresh lemon juice; 10 ml (1/3 fl oz) Sugar Syrup; Drops of Abbott’s Bitters; 50 ml (13/4 fl oz) champagne

Champagne and absinthe come together in this decadent cocktail by The Connaught Bar's Agostino Perrone

By Agostino Perrone

10 April 2024

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Only journalist-cum-globetrotter Charles H. Baker could unearth a champagne concoction at the home of a friend who lived in the French Concession of Shanghai, which he imported from Russia when the aristocracy took flight eastward in advance of revolutionary forces. Baker documented this rare find in his 1939 drinks travelogue The Gentleman’s Companion. The vision of a drink that he recounted conjures up images of beautifully regal Russian princesses with every sip and inspired this modern twist. It has a deep, complex character of genever, absinthe and drops of Abbott’s Bitters, accented with a fresh palate of elderflower liqueur and lemon juice. This updated version of a refreshingly frosty, luxurious crusta bears regal notes not just from its sweet, golden rim but from the rich aromas and tastes it grants with every sip.

This recipe is an extract from The Connaught Bar: Recipes and Iconic Creations (Phaidon).

Next up, why not try more cocktail recipes from the House & Garden archive.

Recipe notes