Champagne Cocktail

Pro tips

• Use a small sugar cube or lump rather than granulated sugar for cleaner dissolution and better presentation.
• Chill your champagne flute beforehand to keep the drink cold longer.
• Add bitters directly onto the sugar lump before pouring champagne to ensure even flavor distribution.
• Stir gently after adding champagne to dissolve the sugar without losing carbonation.

Substitutions

• Angostura bitters → orange or peach bitters (shifts flavor profile toward fruit)
• Sugar lump → demerara or turbinado sugar (adds slight molasses note)
• Champagne → prosecco or cava (saves cost with similar results)

What type of bitters should I use for a Champagne Cocktail?

Angostura bitters is the traditional choice, though orange or peach bitters work well for variation.

Can I make this ahead of time?

Dissolve the sugar and bitters in the glass just before serving; add chilled champagne immediately for the best fizz.

What champagne works best?

Any dry or brut champagne is suitable; avoid overly sweet varieties to let the bitters shine.

Is there a non-alcoholic version?

Substitute champagne with sparkling wine, prosecco, or a quality sparkling cider.