Champagne Cocktail

Pro tips

• Chill the champagne and glass beforehand to maintain carbonation and temperature.
• Soak the sugar lump with bitters for a few seconds before muddling to release flavors without over-crushing.
• Top with champagne slowly and gently to minimize foam and preserve bubbles.
• Serve immediately after assembly to avoid losing effervescence.

Substitutions

• sugar lump → 1 sugar cube or ½ teaspoon simple syrup (dissolves faster)
• Angostura bitters → other aromatic bitters like Peychaud's (different flavor profile)
• champagne → dry sparkling wine or prosecco (lighter body, lower cost)

Storage & make-ahead

Not applicable; cocktails must be served immediately after mixing.

Equipment

champagne flute or coupe glass · bar spoon or muddler

What type of bitters should I use?

Angostura bitters are traditional, but any aromatic bitters work well. Avoid chocolate or fruit bitters unless you prefer a flavored variation.

Can I make this ahead of time?

No. Mix immediately before serving to preserve carbonation. Assemble the sugar and bitters in the glass, then top with champagne right away.

What champagne works best?

Any dry or brut champagne is suitable. Avoid overly expensive bottles; a mid-range brut champagne is ideal for cocktails.

How do I dissolve the sugar lump?

Add the bitters to the sugar lump in the glass, let it soak for 5–10 seconds, then gently muddle or stir to partially dissolve before topping with champagne.

Can I use simple syrup instead of a sugar lump?

Yes. Use ½ teaspoon simple syrup in place of the sugar lump for easier mixing, though a sugar lump is more traditional.