
Champagne Cocktail
A bitters-soaked sugar cube fizzing at the bottom of a flute of champagne and cognac, finished with orange zest. Celebratory, aromatic and effortlessly elegant.
Easy
Difficulty
3 min
Time
192 Cal
Calories
1
Serving
Flavor profile
Brandy
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Angostura Bitters· not in your bar2 dashes
Or swap: Orange Bitters — citrus-forward, Peychaud's Bitters — brighter, anise-tinged
- Maraschino Cherry(optional)· not in your bar1
- Grand Marnier(optional)· not in your barFew drops
- Cognac· not in your bar¼ oz
Or swap: Armagnac — more rustic, Brandy — any good brandy works
- Sugar Cube· not in your bar1 piece
Or swap: Simple Syrup — skip the muddling, Sugar — a teaspoon works
- Orange Peel(optional)· not in your bar1 twist
- Champagne· not in your bar3 oz
Or swap: Cava — crisp, budget-friendly, Prosecco — fruitier, easier to find
Instructions
Add dash of Angostura bitter onto sugar cube and drop it into champagne flute.
Add cognac followed by gently pouring chilled champagne.
Garnish with orange zest and maraschino cherry.
Pairs well with
Bitters-soaked sugar in champagne sparkles against luxe, salty canapés:
- Caviar blinis
- Gruyère gougères
- Prosciutto-wrapped asparagus
- Buttered radish toasts




