Champagne Cocktail
A sophisticated and timeless celebration drink that transforms a simple glass of sparkling wine into a complex, evolving cocktail. The sugar cube dissolves slowly, creating a fountain of bubbles, while the bitters and Cognac add depth and warmth to the crisp Champagne.
What it tastes like
The aroma is dominated by lemon oils and the warm spice of cloves and cinnamon from the bitters. On the palate, the drink starts crisp and dry, gradually becoming sweeter as the sugar cube dissolves into the champagne. The mouthfeel is sharp and effervescent, ending with a clean finish of toasted bread and a lingering herbal bitterness.
Flavour profile
Ingredients
- Sugar1 ml
- Angostura Bitters2 dashes
- Cognac1 dash
- Chilled Champagne4 oz
- Lemon Peel1 slice
Preparation
- 1
Place the sugar cube on a napkin or spoon and saturate it with the dashes of Angostura bitters.
- 2
Drop the soaked sugar cube into the bottom of a Champagne Flute.
- 3
Add the dash of Cognac directly onto the sugar cube.
- 4
Gently pour the chilled Champagne into the glass, allowing the foam to settle if necessary.
- 5
Express the oils of the lemon peel over the drink and drop it in as a garnish.
Substitutions
- ChampagneCava — Cava provides a similar dry profile and fine bubbles but typically features more earthy notes than yeastiness.
- CognacGrand Marnier — This substitution introduces a concentrated orange flavor and additional sweetness to the base.
- Angostura BittersPeychaud's Bitters — Peychaud's shifts the flavor profile toward anise and floral notes rather than warm baking spices.
- Sugar CubeSimple Syrup — Using syrup makes the drink sweet instantly and removes the visual effect of bubbles rising from the dissolving cube.
Variations
The Prince of Wales
Add a small piece of pineapple and a dash of maraschino liqueur to the glass before pouring for a fruity, nineteenth-century variation.
St. Germain Flute
Replace the sugar and bitters with a half-ounce of elderflower liqueur for a floral profile with a softer acidity.