NO. 1011 · A CLASSIC HOUSE SPEC
Champagne Cocktail
Champagne, cognac, and a bitters-soaked sugar cube. A little gilding.
- The glass
- Champagne flute
- The method
- Built
- With ingredients ready
- 3 min · Easy
Our house measures and instructions. No tasting by The Drink Place has been recorded.
What this means
- Recipe basis
- Ingredient reference: International Bartenders Association. Our house measures may differ.
- Preparation
- Complete measured ingredients and instructions. No individual editorial method review is recorded.
- House tasting
- Not recorded. A reference, editorial review, or AI photograph does not establish a taste test.
THE QUIET PREPARATION
Before the first pour.
with ingredients ready
Set out champagne flute for each drink. Keep the tools and prepared ingredients within reach.
- Jigger or graduated measure
- Bar spoon
- Peeler
A PROPER POUR BEGINS HERE
The ingredients.
- 90 ml
- 10 ml
- 2 dashes
- 1
- 1
- 1
Exact measures for one drink. Fresh ice is part of the method.
US fluid ounces convert the exact milliliter specification and round to three decimal places.
A LITTLE CEREMONY
The method.
Prepare your glass
Fill a clean champagne flute for each serving with ice and water to chill it while you mix. Empty it before pouring.
Measure into the glass
Put the measured sugar cube in the chilled flute for one serving. Wet it with the listed Angostura bitters, then pour in the measured cognac.
Finish gently
Slowly pour the measured chilled Champagne down the inside of the glass. Leave the sugar cube at the bottom; do not shake or vigorously stir.
Keep the bubbles lively
Measure sparkling ingredients separately. Add them at the point stated in the recipe, then lift or stir gently if directed. Never shake carbonated ingredients in a sealed shaker.
The finishing touch
Add the measured garnish and serve immediately.
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