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Champagne Cocktail

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Champagne


Preptime: 1 minutes

Servings: 1

Saround 1800 a cocktail is spirits with sugar and a dash of bitters. One of the earliest variations, mentioned already in 1855, is the champagne cocktail, which, for almost a century, appears to be made by adding sugar and bitters to champagne. For the first many years, until the 1880'ies at least, the drink is served on crushed ice, but in the 1887 version the Bon Vivant's Companion it has been moved into a goblet and is served with a lup of ice. But it isn't until The Café Royale cocktail Book from 1937 that brandy makes its way into a recipe. what was done in theatre back rooms and alleyways isn't written down, but somehow the pet nae choir girl's milk stuck to it. Use chilled ingredients, use lump sugar, never syrup, and have a few, the champagne is open anyway now.

Gear

  • Champagne flute
  • Peeler

Ingredients

  • Angostura bitters
  • Sugar cube
  • 2 cl Cognac
  • Champagne
  • Lemon zest
  1. Place sugar cube on a napkin and dash angostura bitters to soak
  2. Gently let sugar cube fall into champagne flute
  3. Add chilled cognac
  4. Top with champagne
  5. Garnish, serve, repeat

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