Champagne Cocktail

Pro tips

• Muddle the sugar cube gently with 1 dash of bitters to release flavor without over-crushing; a light hand prevents bitter, cloudy sediment.
• Add both orange peel and lemon twist for layered citrus oils; express oils over the drink by twisting the peel, then drop it in or leave as garnish.
• Fill the glass slowly with chilled champagne to preserve carbonation and prevent overflow; top-up technique preserves the effervescence longer than stirring.
• Use a sugar cube or 1 teaspoon superfine sugar; granulated sugar dissolves unevenly and creates a gritty mouthfeel.

Substitutions

• Aromatic bitters → orange bitters (lighter, fruitier profile)
• Champagne → Prosecco or Cava (drier, more affordable sparkling wine)
• Sugar cube → superfine sugar (easier to dissolve, same effect)

Storage & make-ahead

Not applicable; serve immediately after preparation for maximum carbonation and flavor.

Equipment

coupe glass or champagne flute · bar spoon or muddler

What type of bitters should I use?

Aromatic bitters (like Angostura) are traditional. Avoid orange or chocolate bitters; stick to classic aromatic varieties for authenticity.

Can I prepare the sugar and bitters ahead of time?

Yes, muddle the sugar cube with bitters in the glass up to 30 minutes before serving, then add champagne and citrus peel when ready to drink.

Does champagne quality matter?

Yes. Use a dry or extra-dry champagne (or quality sparkling wine); avoid sweet varieties that will imbalance the drink.

Should I chill the glass first?

Yes, chill the glass before serving to keep the cocktail cold longer, especially since you're topping with champagne rather than shaking with ice.