About
This classic was first recorded in Jerry Thomas’s 1862 Bartender’s Guide and has gone through changes over the years. The sugar cube, doused in bitters, slowly dissolves as you drink. The initial sip is bright and effervescent, with citrus and spice notes, while the cognac adds depth / richness. The drink evolves, growing sweeter as the sugar continues to dissolve.Cheers y’all!
Ingredients
- 1 sugar cube
- 3 dashesAngostura bitters
- 1 oz · 30 mlcognac VSOP
- ~3½ oz. / 105 ml. champagne to top
- orange peel oil
Method
- 1
Place sugar cube on a paper towel.
- 2
Douse with bitters to soak evenly.
- 3
Transfer sugar cube to glass.
- 4
Add cognac over the cube.
- 5
Top with champagne.
- 6
Express orange peel oil over the surface.
- 7
Garnish with orange twist (optional).
anatomyofadrink.com/cocktails/champagne-cocktail