Sobre esta receta

Un brindis clásico y elegante con champagne perfecto para recibir el Año Nuevo o cualquier momento celebratorio a medianoche. Champagne frío vertido sobre un terrón de azúcar impregnado de bíteres aromáticos, rematado con una twist de limón — simple, atemporal y absolutamente festivo. Esta receta se escala sin esfuerzo para una multitud y se prepara en minutos, así que nunca te verás apurado cuando comience la cuenta regresiva.

Instrucciones

1. 1

   At least 2 hours before serving (or the night before), place your champagne bottles in the refrigerator or in an bucket filled with ice and water. Champagne should be served at ![45–48°F] — very cold but not frozen.

2. 2

   Set out your champagne flutes on a tray or flat surface. Place one white sugar cube in the bottom of each flute.

3. 3

   Add 2 dashes of angostura bitters directly onto each sugar cube. The cube will absorb the bitters and slowly dissolve during drinking, releasing gentle waves of flavor.

4. 4

   Using a peeler, cut a thin strip of lemon peel (about 2–3 inches long) for each glass, avoiding the bitter white pith. Twist each strip gently over the glass to release the citrus oils, then rest it on the rim or drop it into the flute.

5. 5

   Just before serving (ideally within 5 minutes of the midnight countdown), open the champagne by removing the foil and wire cage, then place a cloth over the cork and twist the bottle — not the cork — slowly until it releases with a soft sigh rather than a loud pop. This preserves the bubbles.

6. 6

   Pour the champagne slowly and at a slight angle into each flute, filling to about two-thirds full. Pouring slowly prevents overflow and preserves the effervescence. The bitters-soaked sugar cube will cause a beautiful cascade of bubbles.

7. 7

   Serve immediately. Raise your glass, offer your toast, and enjoy at the stroke of midnight!