The Champagne Cocktail first appeared in the mid-19th century, with its earliest known recipe published in 1862 in Jerry Thomas’s Bon Vivant’s Companion, one of the first bartender guides. It was a simple yet elegant blend of Champagne, a sugar cube soaked in Angostura bitters, and a lemon twist. This drink quickly became associated with sophistication and celebration, especially in Europe and the United States. Its enduring appeal lies in how it elevates Champagne with just a few aromatic and flavorful additions.
Flavor:
The Champagne Cocktail offers a balanced flavor profile—crisp and dry Champagne softened by the sweetness of the sugar cube and lifted by the aromatic bitterness of Angostura. The lemon twist adds a bright citrus note that enhances the overall elegance and complexity of the drink.
IBA Category:
Contemporary Classics
Ingredients:
1 sugar cube
2 dashes Angostura bitters
10 ml Cognac
90 ml chilled Champagne
A few drops of Grand Marnier (optional)
Recipe:
Place the sugar cube in a chilled Champagne flute.
Saturate the sugar cube with 2 dashes of Angostura bitters.
Add 10 ml of Cognac over the bitters-soaked sugar cube.
Carefully top with 90 ml of chilled Champagne.
Optionally, add a few drops of Grand Marnier for extra depth.
Serve immediately, with no garnish traditionally required.
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