关于此食谱

一款历久弥新、优雅精致的鸡尾酒，仅需少数几种材料——浸满苦艾酒的糖块、一小杯干邑白兰地，再加上一杯起泡香槟。糖块缓缓溶解，形成迷人的气泡流，每一口都散发出温和的甜感和芳香的气泡。这是原汁原味的香槟鸡尾酒，经过150多年的完善和完美呈现。

步骤说明

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.