Champagne Cocktail

Pro tips

• Chill your champagne and glassware beforehand to keep the drink cold and preserve carbonation.
• Dissolve the sugar cube partially with bitters and a small splash of champagne before topping the glass to ensure even flavor distribution.
• Twist the lemon peel over the drink to release citrus oils directly onto the surface for maximum aroma.
• Stir gently after adding champagne to avoid excessive fizz loss and prevent the drink from going flat.

Substitutions

• Sugar cube → 1 teaspoon simple syrup (dissolves faster, less traditional appearance)
• Angostura bitters → aromatic or specialty bitters (changes flavor profile while keeping structure)
• Lemon twist → orange twist (lighter citrus note)

Should you shake champagne in this cocktail?

No. While early editions of Jerry Thomas's guide mistakenly called for shaking, later versions corrected this. Simply place the sugar cube in a glass, add bitters, top with chilled champagne, and stir gently to avoid excessive carbonation loss.

Can you substitute the sugar cube?

Yes. You can use 1 teaspoon of simple syrup or regular granulated sugar, though a sugar cube dissolves more slowly and provides a traditional presentation.

What type of champagne works best?

Any dry champagne or sparkling wine works. Brut or extra-dry styles are ideal, as sweeter varieties may overpower the bitters.

Can you add brandy to this drink?

Yes. Some versions include a healthy dose of brandy, though this creates a heavier drink. Start with 0.5 oz and adjust to taste.

What bitters can you use besides Angostura?

Explore aromatic bitters from your local spirit shop. Different varieties add unique herbal and spice notes while maintaining the drink's classic profile.