by0| PUBLISHED Oct 16, 2014 8:05 PM
Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth. Helen Rosner

In 1969, Joe Gilmore, head barman at Savoy Hotel's American Bar in London, invented this citrusy champagne cocktail to commemorate the Apollo 11 moon landing. The drink—a lively combination of grapefruit juice, orange liqueur, and a hint of rose water, topped with bubbly—was the first thing astronauts Neil Armstrong and Buzz Aldrin sipped upon returning to earth. This recipe also appears in the SAVEUR New Classics Cookbook.

Yield: makes 1 Cocktail


  • 1 oz. fresh grapefruit juice
  • 1 oz. orange liqueur, preferably Grand Marnier
  • 3 drops rose water (<i><a href=";camp=1789&amp;creative=390957&amp;creativeASIN=B00E7Z6CRO&amp;linkCode=as2&amp;tag=saveur-20&amp;linkId=NFAF5FYQFBB2K3YJ"></a></i>)
  • Champagne or sparkling wine, for topping


  • Combine grapefruit juice, orange liqueur, and rose water in an ice-filled shaker. Shake vigorously and strain into a champagne flute; top with champagne.

As Seen In:

SAVEUR is devoted to following food to its source. For more than 20 years, we’ve been sharing and celebrating authentic cuisine from across the globe. Now, in The New Classics Cookbook, our editors have collected 1,000+ of our all-time favorite go-to recipes in one essential volume. It will bring a world of inspiration to your home kitchen for years to come.