Contemporary Classics IBA
Champagne Cocktail
Bubbles with manners
A sugar cube soaked in bitters dissolves slowly into champagne and cognac, releasing waves of spice through every effervescent sip. Pure celebration.
Ingredients
- 1/3 oz Cognac
- 3 oz Champagne
- 2 dashes Angostura Bitters
- 1 Sugar Cube
Method
Place the sugar cube on a bar spoon, soak with bitters, and drop into a chilled flute. Add cognac. Gently pour champagne. Garnish with an orange twist.
Documented as early as 1855 in Robert Tomes' *Panama in 1855* (originally without brandy); formalized in Jerry Thomas's *How to Mix Drinks* (1862). Brandy was added later, first recorded in W.J. Tarling's *Café Royal Cocktail Book* (1937). Per Difford's Guide #393.
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