Fun Fact
A 19th-century staple from the first cocktail books. The simplest way to elevate champagne, often the first 'fancy' drink bartenders learn for celebrations.
Ingredients
- champagne top
- sugar cube 1
- angostura bitters 2 dashes
- cognac 1 oz (optional for depth)
Instructions
Place sugar cube in a flute and saturate with bitters. Add cognac if using. Top slowly with chilled champagne. Garnish with a lemon twist.
Glassware
Flute
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