Champagne Cocktail

Pro tips

• Drop the sugar cube into the glass before pouring champagne—it will slowly dissolve and release sweetness.
• Use exactly 2 dashes of bitters; too much masks the champagne's delicate flavors.
• Chill your champagne and glassware beforehand to keep the drink cold and maintain carbonation.
• Stir gently once the champagne is poured to blend the dissolved sugar and bitters without flattening the bubbles.

Substitutions

• Angostura bitters → Peychaud's bitters (lighter, spicier profile)
• Sugar cube → 1 teaspoon superfine sugar (dissolves faster, less texture)

Equipment

champagne flute or coupe glass · bar spoon (for gentle stirring)

What kind of bitters should I use?

Angostura bitters are traditional and most common. Peychaud's or other aromatic bitters work well too—avoid chocolate or spiced varieties.

Can I make this ahead?

No—assemble immediately before drinking so the champagne stays carbonated and the sugar cube begins to dissolve fresh.

What's the difference between a Champagne Cocktail and a Kir Royale?

A Champagne Cocktail uses bitters and sugar; a Kir Royale substitutes crème de cassis liqueur instead.

Do I need a special champagne?

Any dry champagne or dry sparkling wine works. Avoid overly sweet varieties—brut or extra-dry are ideal.