A recipe by Dominique Migliorero – 1925 – L’Art du Shaker – p39; and, for the record, on page 44 of this same book : “Mimosa’s first appearance in print” according to Noah Rothbaum “Oxford Companion to Spirits and Cocktails” (p. 468).
- 2 cl Cognac – Pierre Ferrand 10 Générations
- 2 cl Grand-Marnier Cordon Rouge
- 2 cl Kummel Combier
- 2 cl Bénédictine
- garnish : salted butter caramel pieces with cocoa butter
