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An oldie and a goodie, the Champagne Cocktail has been popular since the 1800s and it was one of the few recipes that appeared in the first bartender's guide ever published by Jerry Thomas.
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.’