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Champagne Cocktail

A bitters-soaked sugar cube at the bottom, with fine bubbles rising all the way up.

Home-bar collection version

For one serving

Ingredients

  • Sugar
    1 cube
  • Angostura Bitters
    2 dashes
  • Cognac
    10 ml / 0.34 US fl oz
  • Grand Marnieroptional

    Just a few drops

    1 dash
  • Champagne
    90 ml / 3.04 US fl oz

US fl oz amounts are rounded; use ml for exact measures.

To garnishOrange twist, Cherry

Make it

  1. Place a sugar cube in a Champagne glass and add 2 dashes of bitters to it.
  2. Pour in Cognac and add a few drops of Grand Marnier, if you like.
  3. Slowly pour chilled Champagne down the inside of the glass; no stirring needed.
  4. Express an orange peel and garnish with a cherry.

Behind the drink

Recorded in Jerry Thomas's 1862 cocktail book with sugar, bitters, lemon peel and Champagne. Cognac was a later addition.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

iba-world.com ↗