Ben and I went to a dinner a few weeks back that was themed around some fresh caught shrimp battered in coconut, a giant salad, and blueberry and thyme flan. We didn't quite know what to bring that would fit the fresh and bright theme, but after a bit of whining (on my part) about wanting champagne, we settled on a cocktail we hadn't yet tried - the champagne cocktail. Though we lacked cognac (and the desire to purchase cognac) to complete the traditional recipe, we made it work with some fresh squeezed lemon and a lemon twist.
I have these beautiful champagne coupes from my grandmother and could spend my entire life making up excuses to drink champagne out of them. Sometimes we have no reason at all, just get them out for bubbly on a weeknight when it feels right. I think that these pretty drinks looked particularly perfect in them - especially that sugar cube happily soaking up bitters. Here's to making reasons to sip pretty drinks out of pretty glasses. Keep reading for the recipe.
1 sugar cube
A dash of Angostura bitters
Lemon peel + dash of lemon juice
Place sugar cube in champagne flute. Add a dash of Angostura bitters on the sugar cube (about three drops). Fill flute with champagne. Add a lemon peel twist to garnish.
*For a classic champagne cocktail, add 1 oz. cognac prior to adding champagne.