Champagne Cocktail

Pro tips

• Chill the glass beforehand to keep the cocktail cold longer
• Use a channel knife or vegetable peeler to create a long, thin lemon spiral for better presentation and aroma
• Add the sugar and bitters first, then top with champagne to control carbonation loss
• Avoid crushing or stirring vigorously—let the sugar dissolve naturally as you sip

Substitutions

• Angostura bitters → other aromatic bitters like Peychaud's or Fee Brothers (adjust to taste)
• Sugar lump → one teaspoon granulated sugar or a small piece of rock sugar

Can I use regular sugar instead of a lump?

Yes, but a sugar cube dissolves more slowly and creates a better visual presentation. One teaspoon of granulated sugar works in a pinch.

What type of bitters should I use?

Angostura bitters are traditional and most common. Other aromatic bitters work, but avoid chocolate or herbal varieties.

Should the champagne be chilled?

Yes, serve well-chilled or over ice. Cold champagne prevents the drink from warming too quickly.

What champagne works best?

Any dry champagne or quality sparkling wine works. Save premium bottles for sipping neat; standard brut is ideal here.