How To Make a Champagne Cocktail
I pulled this groovy classic out of my Playboy Bar Guide. I’m not even one of those “cool” chicks that’s into Playboys, but this is the best boozing book I’ve found. NEWayz…this cocktail is a relic of the Civil War era and it’s truly a cocktail because it contains bitters, which was one of the original ingredients required in a drink to make it a cocktail. Man, that bitters really got around.
Basically it’s a way to doll-up some cheap champagne (I actually used some Spanish cava. Don’t tell Hef.) by adding some sugar and some flava. Try it next time you’re face to face with an annoying relative and a bottle of Andre. Another note on my incompetence: this really should be served in a champagne flute, not a boob-shaped bowl. So use a flute if you have one. It keeps the bubbles around longer and it looks prettier with the red sugar in the bottom.Print
Classic Champagne Cocktail
- Yield: 1 1x
- 1/2 teaspoon sugar (or 1 sugar cube)
- Dash bitters
- 4 ounces very cold Champagne (or a cheap knock-off)
- Strip of lemon rind
- Put the sugar in the bottom of a glass and douse with a little bitters.
- Slowly pour in the champagne. (The champers will mix it up slightly; you can stir gently with a chopstick if you want but then you don’t get the neato red sugar at the bottom so that’s your business.)
- Garnish with a twist of lemon peel dropped into the glass. Fancy times!