Champagne Cocktail

Sometimes it’s nice to get away from cocktails involving liquor.

The Champagne Cocktail is a very nice aperitif cocktail which involves no liquor at all.

Champagne Cocktail
Put into a wine glass one lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice, fill the glass with Champagne, squeeze on top a piece of lemon peel, and serve with a slice of orange.

The other nice thing about the Champagne Cocktail, is it doesn’t really need a super fancy sparkling wine to be good. Any half way decent bottle will work.

Some other decent not too expensive options, include sparkling wine from regions of France other than Champagne. These are usually called something like “Cremant de blah”, where the “blah” is the region they come from. I’ve had some really nice ones from Alsace and Bourgogne. Usually these will run in the neighborhood of $10-$15 US, and taste like Champagnes or American Sparkling wines at twice or three times the price. In my case, I used a wine called, “Cremant de Limoux, J. Laurens Brut” I found at my local grocery store. It is an amazingly good dry style, sparkling wine for around $10.

If you want the cocktail to be a good appetizer or before dinner drink, stay away from anything too sweet or fruity. Even though they are also cheap, Italian sparklers with the word “Asti” in the name would probably be a bad choice, unless you are serving the cocktail for dessert. Proseccos from Italy and Cavas from Spain are also also cheap, dry and good. Though, I’ve run into a few stinkers when trying to save money by shopping in those categories.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

9 thoughts on “Champagne Cocktail

  1. One of my favorite cocktails! We made a variation last night using the St. Germain liqueur instead of sugar/bitters, and everyone asked what was in it. :)

    I’m in total agreement about not using great (or even good) Champagne for cocktails. Our house bubbly for mixing is Freixenet Cordon Negro Brut, a $9 cava. We buy a full bottle when we know we’re making multiple drinks, but we buy the adorable 185ml splits ($3.50 at BevMo) to keep on shelf next to the tonic and soda water. :)

  2. Elderflower is one of those flavors that puzzles people.

    In small amounts it reminds you of something; but, you’re not quite sure what. Some candy from your childhood. Or a tropical fruit you were lucky to taste once.

    It’s pretty easy to burn out on, though, if you over use, especially with the floral intensity of the liqueur.

    Elder-Powered, is a phrase I coined for that state.

  3. Interesting, I thought a traditional champagne cocktail used a splash of brandy. And definitely, I have no qualms about using prosecco, cava or some other middling bubbly for cocktail purposes.

  4. Well, I certainly wouldn’t be opposed to a little brandy (or even Absinthe) in my Champagne cocktail. But, that is the way it is written in the Savoy Cocktail Book.

  5. Thanks Gwen!

    I’ve got some ideas for the next one that involve actually editing the video.

    Could be fun!

  6. oh, you’ll have to tell me what software you use to edit… looking forward to seeing them! gwen

  7. Really enjoy your blog. On a Saturday night and normally book-ended with some old-fashioneds this cocktail has become one of our favourites.

    We use an OK-ish prosecco. The Fizzier it is the better.

    Does anyone else find the sugar lingers at the bottom, is that what you expect? Or do I need to mix it better somehow?

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