Prep 3 mins
Cook 0 mins
Ring the changes and give champagne a tangy twist.
- 4 drops Angostura bitters
- 1 sugar cube
- 1 fluid ounce cognac, such as Remy Martin
- champagne, enough to top up the glass
- Drip the Angostura bitters onto a sugar cube and place in the bottom of a champagne flute.
- Pour over the cognac and top up with champagne.
I wanted a classic champagne cocktail and this is it. I disagree that good champagne is wasted in this, it makes the whole thing better. Don't overdo the bitters and half a tsp is about the right amount of sugar if you don't have cubes. Very adult, very nice.
I was going to add this recipe mysefl until I saw there were four like it already on Zaar. This is the closest to the one I use. I put just enough cognac or brandy (or anything else to hand) to cover the cube before adding the fizz. I always use cava or something similar because real champragne would be wasted in this. Two glasses and you feel merry and after about four you will be on the floor. Fantastic drink, always easy and quite quite lethal.