Champagne Cocktail
A sugar cube soaked in bitters, dropped into champagne for a subtly bittersweet celebration sipper.
Base
champagne
Glassware
Champagne flute
Flavor Profile
sweetbitter
Ingredients
- 1 sugar cube
- 2-3 dashes Angostura bitters
- 5 oz champagne
- Lemon twist, to garnish
Instructions
- 1Place the sugar cube in a champagne flute and saturate with bitters.
- 2Top with champagne.
- 3Garnish with a lemon twist.
Origin & Story
United States, mid-1800s
One of the earliest cocktails ever recorded, appearing in Jerry Thomas's 1862 guide, it uses a sugar cube and bitters to add depth to champagne, a technique bartenders still use today.
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