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Champagne Cocktail

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Champagne

Preptime: 1 minutes

Servings: 1

Around 1800, a cocktail meant spirits, sugar, and bitters. Within that simple definition, the Champagne Cocktail appears early. By 1855 it is already in print, made by adding a lump of sugar and a few dashes of bitters to champagne. For much of the 19th century, the drink is served on ice. Early versions use crushed ice, closer to a cobbler than the form we know today. By the time of the 1887 Bon Vivant’s Companion, it has moved into a goblet with a single lump of ice. The drink becomes clearer and more restrained. Brandy does not appear in a written recipe until 1937, in the Café Royal Cocktail Book, though it was likely used earlier in practice. What bartenders did off the page often stayed there. The structure remains simple. Cold ingredients. A lump of sugar. Bitters applied lightly. Have a few. The bottle is open now.

Gear

Champagne flute
Peeler

Ingredients

Angostura bitters
Sugar cube
2 cl Cognac
Champagne
Lemon zest

Place sugar cube on a napkin and dash angostura bitters to soak
Gently let sugar cube fall into champagne flute
Add chilled cognac
Top with champagne
Garnish, serve, repeat

Named after the French 75mm field cannon, the French 75 is less about impact and more about balance. Gin, lemon, sugar, and champagne come together in a structure that is bright, dry, and quietly confident. It looks simple on paper, but the proportions matter. Get them right and the drink feels effortless. The format also invites variation. Swap the gin for another base spirit and the cocktail shifts without losing its shape. A Mexican 75 is the obvious detour, but it’s far from the only one. You can play with the acid, nudge it sharper or softer, and it still holds. The longest-running debate is how to serve it. Up for a cleaner, tighter drink, or as a highball for something more relaxed and social. Both work. The difference is mood, not correctness.

Death in the Afternoon

Champagne, Modern Classic

Death in the Afternoon was born in 1935, when Ernest Hemingway shared a recipe that was equal parts simple and reckless. Pour absinthe into a glass, top it with champagne until it turns cloudy, then drink three to five of them. Slowly, he added. The cocktail never became a crowd-pleaser, but the story kept it alive. When absinthe returned to bars in the 1990s, so did this odd mix of bubbles and bravado. Today it’s a playful classic: bright champagne, a sharp kick of absinthe, and the quiet reminder that Hemingway’s idea of “just one drink” was very different from everyone else’s.

Ceci N'est pas une negroni

Gin, herbal bitters, and fortified wine. Remind you of something? Think again! This is NOT a Negroni. Instead, this trip to France is an elegant and sophisticated summer-sipper with clear notes of fresh tarragon, finished off with a splash of crémant. Add tarragon to your Lillet Blanc to make it pop and remember to use French wine. À votre santé!

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