Champagne Cocktail

1 Sugar cube
1 ds Bitters, Angostura
5 1⁄2 oz Champagne (chilled)
1 twst Lemon zest
Instructions

In a flute, soak sugar cube in bitters, add chilled champagne, garnish.

Cocktail summary
Posted by Dan on
Created by
Jerry Thomas, How to Mix Drinks
Year
1862
Is of
unknown authenticity
Reference

Gary Regan, The Joy of Mixology

Curator
Not yet rated
Average
4 stars
(12 ratings)
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From other users
  • 12/31/17
  • Pleasant, but not special.
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Comments

Best with a rich simple syrup for texture and consistency (1/4 oz or under works well) and a nice dry somewhat neutral Cremant or Cava. Improved by a spritz of something aromatic--we use Chartreuse. The lemon zest is best expressed over the rim and rubbed around the stem and discarded--you don't want fruit banging on your teeth when you're drinking from a flute.