Champagne Cocktail with Cognac and Bitters
Prep: 3 min1 servingsmediumFrench
A classic aperitif combining dry champagne with cognac, balanced by a sugar cube soaked in Angostura bitters and finished with expressed lemon. This vintage cocktail delivers subtle sweetness and complexity in a single glass.
Ingredients
1 servings
- 3 ounce dry champagne, poured
- 1 ounce cognac
- 1 sugar cubesimple syrup0.5 ouncesweetener
alternative preparation
- 3 dash Angostura bitterspeychauds bitters1:1flavoring
similar profile
- 1 lemon, twist
Instructions
- 1
Place sugar cube on cocktail napkin and saturate with Angostura bitters.
- 2
Transfer soaked sugar cube to champagne flute.
- 3
Pour cognac into glass.
- 4
Fill glass with dry champagne.
- 5
Express lemon twist over rim and discard.
Good to Know
Make Ahead
Prepare sugar cube with bitters up to 1 hour before serving.
Serve With
Serve immediately in chilled champagne flute.
Common Mistakes
Watch
Do not omit lemon expression to avoid losing aromatic oils that balance the drink.
Watch
Do not add ice to avoid dilution of champagne.
Substitutions
sugar cube→
simple syrup0.5 ouncesweetener
alternative preparation
angostura bitters→
peychauds bitters1:1flavoring
similar profile