Serve in a Flute glass
- 1 sugar cube
- Angostura bitters
- Top with champagne
Garnish: 1 lemon twist
How to Make
- Soak the sugar cube with Angostura bitters.
- Place the soaked sugar cube in the bottom of the flute glass.
- Top slowly with champagne – be gentle to avoid spillage.
- Add the garnish.
An oldie and a goodie, the Champagne cocktail has been popular since the mid-1800s. It’s easy to make and it has historical significance because it appeared in the first cocktail recipe book aimed at bartenders, Jerry Thomas’ classic ‘The Bartender’s Guide – A Complete Cyclopedia of Plain and Fancy Drinks.’