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 11/12/2010
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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  • 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.