• Champagne (or quality dry sparkling wine)
  135 ml (4.5 oz)

  Chilled; brut or extra dry recommended
• Angostura bitters
  2 dashes

  Adds aromatic complexity
• Sugar cube
  1 each

  Traditional sweetener; white sugar cube
• Lemon twist
  1 each

  For garnish

• Champagne flute
• Bar spoon
• Jigger
• Tongs (for sugar cube)

1. 1

   Place a sugar cube in the bottom of a chilled Champagne flute.

2. 2

   Saturate the sugar cube with two dashes of Angostura bitters.

3. 3

   Slowly pour 4.5 oz of chilled Champagne over the sugar cube, allowing the bubbles to help dissolve the sugar.

4. 4

   Stir gently with a bar spoon to help the sugar and bitters integrate.

5. 5

   Garnish with a fresh lemon twist, expressing the oils over the glass before dropping it in.

• It adds instant sparkle to any celebration.
• A simple recipe with big visual impact.
• Perfect balance of sweetness, bitterness, and effervescence.
• Easy to customize with different bitters or sparkling wines.
• Makes anyone feel like they're at a black-tie affair.

The Champagne Cocktail dates back to the mid-19th century, making appearances in classic bartending guides such as Jerry Thomas's 1862 "How to Mix Drinks." It quickly became a fixture at high-society gatherings, thanks to its minimal ingredients and stunning presentation. The drink's popularity soared throughout the early 20th century, and it remains a symbol of celebration and refined taste. Its effortless glamour is a nod to an era when cocktails were as much about ritual as refreshment.