Champagne Cocktail (Classic Recipe with Bitters & Sugar Cube)

Intro Blurb
The Champagne Cocktail is proof that simplicity can shine. Just four ingredients — sparkling wine, sugar, bitters, and citrus — transform into an elegant toast that feels as timeless as it is festive. Whether for New Year’s Eve, weddings, or a quiet night with style, this drink delivers charm in every sip.

---

Background

The first known mention of the Champagne Cocktail appears in Jerry Thomas’s 1862 How to Mix Drinks. Its balance of effervescence, sweetness, and bitters quickly made it a go-to among high society. From old Hollywood films to modern brunch tables, it remains one of the most enduring celebratory cocktails.

---

What You’ll Need

Ingredients

• Champagne – crisp, bubbly base that lifts all flavors.
• Sugar cube – gentle sweetness and a classic fizz effect.
• Aromatic bitters – adds spice, depth, and balance.
• Lemon peel twist – fragrant citrus oils and visual polish.

Equipment

• Champagne flute
• Bar spoon (optional for stirring)
• Paring knife or peeler (for citrus twist)

---

A Toast to Simplicity

This cocktail works because of contrast: sweet against bitter, citrus against bubbles. It’s celebratory yet unfussy, making it as welcome at a black-tie soirée as at a casual brunch. The texture of the champagne bubbles carrying the bitters’ aroma is what makes it unforgettable.

---

Substitutions & Variations

• Sparkling wine – Swap champagne for Prosecco (fruitier) or Cava (drier).
• Bitters – Angostura is standard, but orange bitters add brightness.
• Citrus – Try orange or grapefruit peel for different aromatic notes.
• Extra twist – A splash of liqueur like Grand Marnier or Chambord can add depth.

---

Helpful Tips

• Always chill both the bottle and glass to keep the bubbles lively.
• Drop the bitters onto the sugar cube before adding champagne for even diffusion.
• Garnish right before serving — citrus oils fade quickly.
• Works beautifully as a brunch welcome drink or as an elegant pre-dinner aperitif.