Sparkling cocktails · Champagne
Think of it as a Mimosa that went to finishing school. A little Grand Marnier adds bitter orange and Cognac warmth, fresh lime sharpens the edges, and the Champagne carries it all up in fine bubbles.
½ oz
Grand MarnierBuy on Amazon →
1 oz
orange juice
¼ oz
lime juice
top up with
champagne about 90 mle.g. Moët & Chandon · Veuve Clicquot · Taittinger · Laurent-Perrier · Pommery
Garnish: Orange twist · Ice: Served up, no ice
Golden Doublet
Dry and lively, with bitter orange, fresh citrus and a light Cognac warmth under fine bubbles. Light to medium in strength.
The Golden Doublet is a Champagne cocktail in the London hotel bar tradition and is usually linked to the American Bar at the Savoy, whose long-serving head bartender Joe Gilmore is often named as its creator in recipe collections. Firm documentation of when and why it was created is hard to find, so treat the attribution as the drink's accepted story rather than a proven fact.
Stylistically it sits between the Mimosa and the classic Champagne cocktail: a small base of liqueur and fresh juice, shaken to chill, then lengthened with sparkling wine. A doublet was a close-fitting jacket worn in Renaissance Europe, and the golden color of the drink fits the name.
It is usually credited to Joe Gilmore of the American Bar at the Savoy in London, although documentation is thin.
Yes. Cointreau makes it lighter and brighter; Grand Marnier adds more depth from its Cognac base.
You can, but it is fruitier and sweeter than Champagne, so reduce the liqueur slightly.
The perfect sound
A golden celebration in a sleek lounge full of sparkle.
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