This cocktail dates back to the mid-19th century and is one of the earliest documented cocktails, relying on balance rather than complexity. A sugar cube gently sweetens the champagne while Angostura bitters add depth and subtle spice, preventing the drink from becoming cloying. Finished with a lemon twist, the oils from the peel add brightness and aroma, making the drink feel polished and celebratory despite its minimal ingredients.
Yield: 1 drink
Total Time: 3 minutes
Prep Time: 3 minutes
Ingredients
- 1 sugar cube
- 2 to 3 dashes Angostura bitters
- 4 to 5 oz well-chilled champagne (or dry sparkling wine)
- Lemon twist, for garnish
Preparation
Step 1
Place the sugar cube in the bottom of a chilled champagne flute or coupe. Saturate the sugar cube with 2 to 3 dashes of Angostura bitters.
Step 2
Carefully top with chilled champagne, pouring slowly to preserve carbonation. Garnish with a lemon twist, gently expressing the oils over the glass before dropping it in or resting it on the rim.