Restaurants›The Buttery›Classic Champagne Cocktail Recipe

Classic Champagne Cocktail Recipe

Inspired by The Buttery
Time5m
Serves1

Martell VS, Champagne, Angostura

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Ingredients

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Cocktail base

Garnish & bitters

Method

Preparation

1

Chill glass

Place a champagne flute in the refrigerator or fill it with ice and cold water for a few minutes to chill. Empty the ice/water before assembling the cocktail.

2

Prepare sugar cube

If using a sugar cube, place the cube in the bottom of the chilled flute. If using superfine sugar, add about 1/2 teaspoon directly into the flute.

3

Add bitters

Dash 2 generous dashes of Angostura bitters directly onto the sugar cube (or onto the superfine sugar) so the sugar soaks up the bitters and releases aroma.

4

Add cognac

Pour 1 tablespoon (about 15 ml) of Martell VS cognac gently over the sugar cube into the flute. This helps dissolve some sugar and adds body to the drink.

5

Top with Champagne

Slowly pour 4.5 ounces (about 135 ml) of well-chilled Champagne (or other dry sparkling wine) into the flute. Pour gently down the side to preserve bubbles and avoid excessive foaming.

6

Garnish and finish

Twist a lemon peel over the glass to release the oils, rub it around the rim if desired, then drop the twist into the flute as a garnish. Serve immediately.