Champagne Cocktail

A sugar cube soaked in bitters at the bottom of a flute, drowned in Champagne. One of the oldest cocktails in the book and still the most elegant way to start a night.

Ingredients

• Sugar Cube1 each
• Angostura Bitters4 dashes
• Champagne4 ounces
• Lemon Twist1 each

Directions

Place a sugar cube in a chilled flute and saturate it with Angostura bitters. Top slowly with cold Champagne. Garnish with a lemon twist.

Notes

In print by Jerry Thomas's 1862 'Bar-Tender's Guide'. A small cognac float is a common period embellishment. The slow stream of bubbles up the saturated sugar cube is the whole charm.