Victor's Bubbly Bliss: Champs Recipe

Chill

Place two champagne flutes in the freezer for 10–15 minutes or fill them with ice water while you assemble ingredients so the drink stays cold without diluting.

Measure and have ready: 1.5 cups champagne, 1/4 cup cognac, 1/2 tablespoon orange curaçao, 1/2 tablespoon simple syrup, and 2 dashes Angostura bitters.

Add base liqueurs

If you prefer a slightly chilled base, place a mixing glass over ice (about 1 cup) and add the cognac, orange curaçao, and simple syrup. Stir for 10 seconds to chill and marry flavors, then discard the ice or strain the mixture if you used larger cubes. This step is optional — you can add spirits directly to the flute if you prefer minimal dilution.

Bitters

Add 2 dashes of Angostura bitters into the bottom of each chilled flute (1 dash per flute) or into the mixing glass before topping with bubbles if preparing a batch.

Top with Champagne

Carefully pour or gently stream the chilled Champagne into each flute to fill, approximately 3/4 cup per glass (total about 1.5 cups). Pour slowly to preserve bubbles and avoid excessive foam. If you used a mixing glass, pour the spirit mix evenly between the two flutes first, then top with Champagne.

Twist a lemon peel over each flute to express oils, then drop the twist into the glass as garnish. Optionally, add 1–2 fresh raspberries or a halved strawberry into each flute for a fruit accent.

For an extra showpiece, gently apply a small piece of edible gold leaf to the lemon twist or float it on the surface using a tweezers — handle carefully to avoid tearing.

Serve immediately while effervescence is lively. Provide a small napkin or coaster for each guest.