Champagne Cocktail

Ingredients

3 oz Champagne
⅓ oz Cognac
2 Dashes Angostura Bitters
1 Sugar cube
Maraschino cherry - for garnish
Orange twist - for garnish

oz ml cl

Glass: Flute

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Instructions

Add 2 dashes of Angostura Bitters onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry.

Notes

Champagne Cocktail is an official IBA cocktail. See more four ingredient cocktails.

Champagne Cocktail origin story

Created by: Harry Johnson
Country: United States

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Champagne	?	?	?	?	?	?
Cognac	20.9	0	0	0	0	0
Angostura Bitters	?	?	?	?	?	?
Sugar cube	?	?	?	?	?	?
Total	20.9	0	0	0	0	0

About the ingredients

Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.
Maraschino cherry: A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye is FD&C Red 40), sugar syrup, and other components.
Cognac: Cognac is a type of brandy, and after the distillation and during the aging process, is also called eau de vie. It is produced by twice distilling grapes produced in any of the designated growing regions.
Champagne: Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well. Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.