The Champagne Cocktail has two famous variations. The original American version, documented by Jerry Thomas in 1862, incorporates bitters, a sugar cube, and champagne. Harry Johnson’s revival of the cocktail includes brandy or cognac and a cherry garnish. This contemporary adaptation resembles the French 75 or the Barbotage. While the classic version shines on its own, with a simple preparation that accentuates the inherent dry and sweet qualities 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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