About this recipe

A timeless, elegant cocktail with just a handful of ingredients — a sugar cube soaked in bitters, a splash of Cognac, and a flute of bubbly. The sugar cube slowly dissolves, creating a mesmerizing stream of bubbles and a gently sweetened, aromatic sparkle in every sip. This is the original Champagne cocktail, refined and perfected over more than 150 years of entertaining.

Instructions

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.