Champagne Cocktail
ClassicIBA OfficialA sugar cube, bitters, and bubbles.
ClassicCelebrationDrySparkling
3 minEasyLight
Elegant and celebratory. Dry Champagne laced with aromatic spice from the bitters, a thread of sweetness rising off the dissolving sugar, and a lift of lemon oil.
Ingredients
- 1 Sugar
- 2 dashes Angostura Bitters
- 0.5 oz Cognac (optional)
- Champagne to top
- Lemon twist · optional garnish
Method
- 1
Place a sugar cube in the bottom of a chilled flute and soak it with the bitters.
- 2
Add the cognac, if using.
- 3
Top slowly with cold Champagne.
- 4
Express a lemon twist over the surface and drop it in.
The Story
One of the oldest cocktails still in regular service, printed in Jerry Thomas's landmark 1862 Bartender's Guide. The ritual is half the pleasure: a bitters-soaked sugar cube sits at the bottom of the glass, sending up a slow, steady stream of bubbles. A splash of cognac makes for a richer, common variation.
Glass · FluteGarnish · Lemon twist
Recipe card
The whole recipe in one shareable image.
