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Un cóctel atemporal y elegante con solo un puñado de ingredientes: un terrón de azúcar saturado de amargos, un toque de Cognac y una copa de burbujas. El terrón de azúcar se disuelve lentamente, creando un flujo hipnotizador de burbujas y un destello suavemente endulzado y aromático en cada sorbo. Este es el cóctel de champagne original, refinado y perfeccionado durante más de 150 años de entretenimiento.

Instrucciones

1. 1

   Make sure your champagne or champagne is well chilled — ideally in an bucket for 20–30 minutes or in the refrigerator for at least 3 hours before serving. Cold wine preserves the bubbles and keeps the drink refreshing.

2. 2

   Place one sugar cube in the bottom of each glass (Large). Saturate each cube with 4–5 dashes of angostura bitters, letting it soak in. The cube should turn a deep reddish-brown but hold its shape.

3. 3

   Pour 1 oz of cognac (or cognac) gently over the soaked sugar cube in each glass (Large).

4. 4

   Slowly top each glass (Large) with chilled champagne, pouring down the side of the glass to preserve as many bubbles as possible. Fill to about 1 inch from the rim. The sugar cube will begin to effervesce and send a steady stream of tiny bubbles rising to the surface.

5. 5

   To make a lemon twist, cut a 3-inch strip of lemon peel, avoiding the white pith. Hold it over the glass and give it a firm twist to express the lemon oils over the surface of the drink. Run the peel around the rim of the glass (Large), then drop it in or drape it over the edge as a garnish.

6. 6

   Serve immediately while the champagne is still effervescent. Do not stir — the cocktail will naturally blend as the sugar cube slowly dissolves.