Sparkling Wine
Champagne Cocktail
A single sugar cube sits at the bottom of a chilled flute, soaked with two dashes of Angostura bitters before being flooded with dry Champagne. The fizz lifts the granulated sweetness, while the bitters add a subtle herbal bite that cuts through the wine’s acidity. The result is a quick, elegant drink that balances effervescence with a hint of spice, finished with a bright lemon peel that releases aromatic oils as you sip. Ready in seconds, it’s a straightforward option for a celebratory toast tonight.
Ingredients
- Champagne / Sparkling Wine Top
- Granulated Sugar 1 tsp
- Bitters (Angostura) 2 dashes
- Glass:
- Flute
- Garnish:
- Lemon Peel
Instructions
- 1
Add sugar and bitters to glass
- 2
Top with Champagne
History
The Champagne Cocktail emerged in the mid‑19th century, appearing in early bartending guides such as Jerry Thomas’s 1862 *Bar‑Tendier’s Guide*. It was popularized in upscale American venues as a simple yet sophisticated way to serve sparkling wine with added flavor.
Tasting Notes
The palate opens with crisp, dry bubbles and a light sweetness from the sugar, quickly followed by the aromatic bitterness of Angostura. A faint citrus zing from the lemon peel rounds out the profile, leaving a clean, refreshing finish.
Serve as an aperitif at dinner parties or brunches when a light, celebratory fizz is desired.
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