Champagne Cocktail

Champagne. Cognac. Bitters. Sugar.



Right, this is a very simple way to achieve deliciousness. It’s a drink made, and served, in a champagne flute – or saucer if you prefer. The process is as follows:

  1. Take a sugar cube, and soak it in Angostura Bitters. If you haven’t got any Angostura bitters, simply go and buy some.

  2. Place the sugar cube into the bottom of the flute. Pour in cognac until cube is covered (roughly 15 ml if you’re using a saucer).

  3. Fill the rest of the glass with champagne. You’ll notice the carbonation slowly dissolving the sugar cube, producing a lively looking drink.

  4. Garnish with a lemon twist.

Some Notes

  • Sugar – If you’ve not got any sugar cubes (as in the drink pictured), you can use 10 ml of sugar syrup (combine granulated sugar and boiling water in equal parts then stir it until it’s clear). The drink will taste more or less the same, but you won’t get the effect of the bubbles/sugar cube.

  • Sparkling Wine – You’ve most likely gone ahead and used Prosecco instead of Champagne, despite me explicitly saying to use Champagne. This is absolutely fine.

  • Garnish – You can use a citrus peeler to achieve a thin twist of lemon as pictured. Or you could use a spoon to hack off a small circle of lemon skin. Or just don’t bother.