Champagne Cocktail

Pro tips

• Chill your champagne flute thoroughly before building the drink to keep it as cold as possible.
• Drop the sugar cube in first, add bitters directly onto it, then top gently with champagne to preserve bubbles.
• Use a quality champagne or sparkling wine — the simplicity of this drink means each ingredient matters.

Substitutions

• Sugar cube → 1 tsp granulated sugar (dissolve in bitters first)
• Champagne → Prosecco or quality sparkling wine (same technique)

What type of bitters should I use?

Angostura bitters are traditional, but any aromatic bitters work well. Use just 2 dashes to avoid overpowering the champagne.

Can I make this ahead of time?

No — assemble just before serving so the champagne stays carbonated and the drink remains cold.

What champagne works best?

Any dry or brut champagne is fine; avoid very sweet or dessert varieties so the sugar cube provides the only sweetness.

Can I use a different sweetener instead of a sugar cube?

Yes, dissolve 1 teaspoon of sugar in the bitters at the bottom of the glass instead, though a cube adds visual appeal.