Champagne Cocktail
The Quirky Foodster Team
Ingredients
- Cube Sugar cube — 1
- Angostura bitters — 2-3 dashes
- Champagne, to top — 120 ml (4 oz)
Method
- Place the sugar cube in a chilled champagne flute and saturate it with the bitters.
- Top slowly with champagne.
- Garnish with an orange twist if desired.
- Serve immediately while fizzing.
Description: One of the oldest documented cocktails, a simple bitters-soaked sugar cube topped with champagne.
Cultural Background: Documented as early as the 1860s, appearing in Jerry Thomas's foundational bartending guides, and long associated with celebratory toasts.
Tips: Use a good, dry champagne — the sugar cube already adds sweetness, so a very sweet sparkling wine can tip the balance too far.
Variations: A splash of cognac added before topping with champagne makes a richer version.
Serving Suggestion: Serve immediately after building, while at its most carbonated.
Nutrition: Approx. 105 kcal per serving
FAQs:
Q: Why the sugar cube instead of syrup?
A: Tradition, mostly — the slowly dissolving cube also creates a steady stream of fine bubbles as it breaks down.
- Cube Sugar cube — 1
- Angostura bitters — 2-3 dashes
- Champagne, to top — 120 ml (4 oz)
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