Champagne Cocktail - Classic

This is a classic recipe that can be track back to the 1850's. There is not much to it but I liked it as a variation of having just plain sparkling wine or champagne. In my case, I was just having mimosas but ran out of OJ so I decided to try it out. 

As it turns out is not half bad. I did not have the recommended lemon twist for garnish so I went without it. Next time I will try adding some cognac to increase the ABV. 


1 Sugar Cube

Angostura Bitters

Champagne or Sparkling wine.

With the help of a bar spoon soak the sugar cube in Angostura Bitters. Drop inside a champagne flute. Top off with 4-5 oz of champagne or sparkling wine. Garnish with a twist of lemon. 

Optional: add 0.5 oz of cognac. 

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