There are two well-known versions of the Champagne Cocktail. The classic American version first recorded by Jerry Thomas in 1862 includes bitters, a sugar cube, and champagne. The revival of the cocktail by Harry Johnson adds brandy or cognac and a cherry garnish. This modern version is closer the French 75 or the Barbotage. The classic stands on its own, simply made and only enhances the natural dry and sweet components of champagne.
Ingredients
1 whole
SUGAR CUBE, Or a barspoon of sugar
3 dash(es)
BITTERS, Angostura
3 oz
CHAMPAGNE, To top or dry sparkling wine
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