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Recipe

Champagne Cocktail

The Champagne Cocktail is classically made using cognac, though any brandy can work just as well here. This recipe uses a cherry brandy because we find this drink to be a good vessel for American or fruit brandies, and also because it seems a sensible pairing with the maraschino cherry that garnishes the drink.

One may wonder why a sugar cube is employed in this beverage (rather than a measure of demerara syrup, which would dissolve much more easily). Its presence is purely aesthetic; the rough surface of the cube offers an easy place for bubbles to form, leading the drink to visibly "sparkle". The cube offers almost no sweetening function and - consequently - the cocktail itself is quite dry.

First, make sure you've got the right tools for the job:

Up Stemware
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$ 130.00

Next, let's make something delicious!

  • 1 raw sugar cube
  • 3 dashes Angostura Aromatic Bitters
  • 1 maraschino cherry
  • ¾ oz cherry brandy
  • 5 oz champagne or dry sparkling wine, very cold
  • 1 fresh orange peel, removed with a peeler

Place the sugar cube on a small plate, and dash with Angostura to thoroughly soak it. Using a bar spoon, lift the cube to drain it of excess bitters, then transfer it into a chilled tall cocktail glass. Add the maraschino cherry to the glass, followed by the brandy. Gently pour in the chilled champagne. Express the orange peel over the cocktail, then discard the peel. 

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