Champagne Cocktail

Pro tips

• Chill your glass before serving to maintain the champagne's effervescence and flavor.
• Gently stir after adding champagne rather than shaking to preserve bubbles.
• Express the lemon peel oil over the drink surface by twisting it over the glass, then drop it in as garnish.
• Dissolve the sugar cube partially with bitters before topping with champagne to ensure even distribution of flavor.

Substitutions

• Sugar cube → 1 tsp granulated sugar or ½ oz simple syrup (dissolves faster but less visually dramatic)
• Angostura bitters → orange or chocolate bitters (shifts flavor profile slightly but remains classic)
• Champagne → dry sparkling wine or prosecco (budget-friendly alternative with similar effect)

Can I make this without a sugar cube?

Yes. Use 1 teaspoon granulated sugar or a small splash of simple syrup, though a cube dissolves more slowly and adds elegance.

What type of champagne works best?

Any dry or extra-dry champagne or sparkling wine works. Avoid overly sweet varieties to keep the drink balanced.

How do I properly chill the champagne?

Refrigerate the bottle for at least 4 hours or chill in an ice bucket for 20–30 minutes before serving.

What bitters should I use?

Angostura bitters are traditional and most common, but other aromatic or orange bitters work well too.

Can I prep this ahead?

No. Mix and serve immediately after adding champagne to prevent carbonation loss.