The Champagne Cocktail is a drink that is as classic as it is retro in style and taste. Its origin dates back as early as the mid 19th century as it’s mentioned in Jerry Thomas’, The Bon Vivant’s Companion, published in 1862. One sip evokes a high-brow disposition; you’re immediately transported to one of The Great Gatsby’s glimmering affairs, mingling with high-society in a gown made of sequins or a perfectly tailored tuxedo.
Throughout the years there have been many variations of this bubbly delight, but my heart belongs to the classic. Its timeless appeal makes it the perfect addition to any event and its simplicity is sure to please bartenders. As F. Scott Fitzgerald once said, “Too much of anything is bad, but too much Champagne is just right.”
- 1 sugar cube
- Angostura bitters
- Lemon twist, for garnish
Soak the sugar cube in Angostura bitters and drop into a champagne coupe. Top with a luxury champagne. Garnish with a lemon twist.
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