Champagne Cocktail with Cognac and Bitters
- Prep
- 3 min
- Yield
- 1 servings
- Level
- medium
- Cuisine
- French
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.
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Ingredients
- 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
Method
5 steps- 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
Prepare sugar cube with bitters up to 1 hour before serving.
Serve immediately in chilled champagne flute.
Common Mistakes
Do not omit lemon expression to avoid losing aromatic oils that balance the drink.
Do not add ice to avoid dilution of champagne.
Substitutions
alternative preparation
similar profile