Classic Champagne Cocktail
The Champagne Cocktail was referenced in “The Bar-Tenders Guide” written by Jerry Thomas in 1862. Back then, champagne was sweeter than the dry (brut) with which we’re more familiar today and Thomas directs us to shake the drink (Yikes!), so it must have been very sweet and rather flat.
The recipe has evolved for the better since then. And here we give you today’s classic version.
- Chilled dry champagne
- 1 oz cognac
- 1 sugar cube
- 3 or 4 dashes Angostura Bitters
- Lemon twist (optional)
- Drop the sugar cube in the bottom of a champagne flute
- Soak it with the bitters
- Add the cognac
- Slowly fill with the champagne
- Garnish with the lemon twist