| 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.
From other users
- Pleasant, but not special.
- 12/31/17
Similar cocktails
- Monkey's Paw — Sparkling rosé wine, Orange liqueur, Gin, Absinthe, Cassis, Orange peel
- La Belle de l'heure — Champagne, Cognac, Orange bitters, Grenadine
- Monaco — Prosecco, Orange liqueur, Campari, Orange bitters, Lemon peel
- Champagne Cocktail, no. 3 — Champagne, Triple sec, Orange bitters, Ice, Sugar, Pineapple, Lime peel
- Moët Imperial Gatsby Cocktail — Champagne, Herbal liqueur, Sugar, Lime peel
- Élan Royale — Champagne, Herbal liqueur, Orange bitters, Sugar, Orange peel
- Grand Ole Apry — Champagne, Apricot liqueur, Damiana Liqueur, Rosemary syrup, Lemon juice
- Affaires de l'amour — Brut Champagne, Elderflower liqueur, Campari, Bitters, Lemon juice
- Bellini — Prosecco, Peach puree
1 Comment
Best with a rich simple syrup
Submitted by DrunkLab on
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.