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Ingredients
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Champagne Piaff
Optional Mimosa Variation
Method
Champagne Piaff
Chill glass
Place a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure it is well chilled.
Combine spirits
In a mixing glass with a few ice cubes, add 0.5 oz cognac and 0.25 oz orange curaçao. Stir gently for 10–15 seconds to chill and slightly dilute.
Add bitters
Add 1 dash of Angostura bitters to the stirred cognac and curaçao and stir once more to integrate the bitters.
Strain and top with bubbles
Discard the ice or empty the ice water from the chilled flute. Strain the cognac mixture into the flute. Slowly top with 4 oz (about 120 ml) chilled brut champagne or sparkling wine, pouring gently down the side to preserve effervescence.
Garnish and serve
Express a lemon twist over the drink to release oils, run the twist around the rim, then drop it into the flute as garnish. Serve immediately.
Optional Mimosa Variation
Chill glass (mimosa)
Chill a champagne flute briefly in the freezer or by filling with ice water, then empty before pouring.
Build the mimosa
Pour 2 oz fresh orange juice into the chilled flute. Slowly top with 3 oz chilled brut champagne or sparkling wine to preserve bubbles. Stir very gently once if needed—typically no stirring.
Garnish and serve (mimosa)
Garnish with an orange twist or a thin orange wheel on the rim and serve immediately.