Champagne Cocktail

Pro tips

• Use a vegetable peeler or channel knife to cut the lemon spiral in one continuous strip for visual impact and optimal citrus oil release.
• Chill your coupe or champagne flute beforehand; this keeps the cocktail cold longer and showcases the champagne's effervescence.
• Add bitters directly to the sugar lump in the glass before pouring champagne to distribute flavors evenly without over-stirring.
• Twist the lemon spiral over the drink surface to express oils, then drop it in or use as a garnish rim for aroma and presentation.

Substitutions

• Simple syrup → ½ teaspoon per drink (replaces sugar lump; stir gently)
• Angostura bitters → Peychaud's or orange bitters (adjusts flavor profile)
• Champagne → prosecco or cava (less dry; reduces wine cost)

Equipment

coupe glass or champagne flute · vegetable peeler or channel knife (for lemon spiral)

What type of champagne works best for this cocktail?

Any dry champagne or sparkling wine works; Brut or Extra Brut styles pair well with the bitters and sugar without overwhelming sweetness.

Can I prepare the lemon zest ahead of time?

Yes, cut the lemon spiral 30 minutes before serving and store it in a sealed container; add it to the glass just before pouring champagne.

What bitters should I use?

Angostura bitters are traditional; Peychaud's or orange bitters also work well and add subtle flavor variation.

Can I use simple syrup instead of a sugar lump?

Yes, substitute ½ teaspoon simple syrup for the sugar lump; stir gently to combine before adding the champagne.

How long does this cocktail last?

Drink immediately after assembly; champagne carbonation dissipates within 5–10 minutes.