- “Cold and tall they are,” we wrote in the introduction to a dozen highball recipes, “but each has been inspirited by one or more of those liqueurs that are called cordials because they comfort the heart.” Judging from the charming illustrations (by Georgette de Lattre), the men were tall and the women were cold.
Pour 2 ounces Cointreau, 1 ounce kirsch, and 1/2 ounce green Chartreuse into a cocktail shaker one-quarter full of cracked ice. Add a dash of maraschino, shake the mixture well, and strain it into a chilled 12-ounce highball glass. Fill the glass with chilled Champagne and stir gently to blend. Garnish with 2 fresh black cherries, lightly crushed.
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