Champagne adds effervescence, bitters lend balance and a cube of sugar sweetens the deal. Noted as the “first evolved cocktail on record” by author and historian David Wondrich, the Champagne Cocktail’s first recorded appearance dates back to San Francisco in 1850, and its popularity soon spread. Traditionally made with a sweeter style of Champagne (like sec or demi-sec) and a small spoonful of sugar, today’s recipe relies on drier brut Champagne and a bitters-soaked sugar cube, which gradually imbues the drink with subtle, bittersweet balance.
4 oz. Champagne, chilled
1 sugar cube
3-4 dashes Angostura bitters
Place a sugar cube in a chilled glass and top with the bitters. Fill with chilled Champagne.