About The Champagne
This 19th century recipe hails from the birthplace of ALL champagne; France. First listed in an 1862 guide to cocktails, the drink was later revitalized by Jerry Thomas who added a few variations to the earliest recipes. The quintessential “American” version is to omit the brandy/cognac addition. This cocktail can still be seen at New Year’s Eve events around the country.
Ingredients:
3 oz. Chilled Champagne
⅓ oz. Cognac or Brandy
2 Dashes of Angostura Bitters
1 Sugar Cube
Orange Slice & Maraschino Cherry for Garnish
Cocktail Profile
Rating: 4 Stars
Served: Neat
Strength: Medium
Difficulty: Simple
Flavor: Spiced
Method:
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 slice and maraschino cherry.
