This Champagne cocktail is a classic for a reason, and we’ve tossed in a few signature extra flourishes (found as variations beneath the recipe that are remarkably easy to make and even more remarkably stunning to sip. And there’s no need to wait for a special occasion.
- Quick Glance
- 5 M
- 5 M
- Serves 1
Place the desired amount of sugar in a chilled flute or other glass. Sprinkle with the bitters and let it soak in, about 1 minute.
Pour in the Cognac, if using, and then swirl the glass gently to combine. If necessary, stir to dissolve the sugar. Top off with Champagne, add the lemon juice or zest, and serve. Originally published May 21, 2017.
Champagne Cocktail Variations
- Rosewater & Pomegranate Champagne cocktail
For a gorgeous magenta cocktail that’s slightly sweet tart, omit the bitters and instead dissolve the sugar in 1 to 2 teaspoons rosewater (5 to 10 ml) and 1/4 cup chilled pomegranate juice (60 ml). Top off with 1/3 to 1/2 cup chilled Champagne or sparkling white wine (80 to 120 ml).
- Chambord & Orange Champagne cocktail
For a refreshing alternative to a Mimosa, omit the bitters and instead dissolve the sugar in 1/4 cup chilled blood orange juice (60 ml) and 3 to 4 teaspoons Chambord raspberry liqueur (15 to 20 ml). Top off with 1/3 to 1/2 cup chilled Champagne or sparkling white wine (80 to 120 ml). Garnish with fresh raspberries or a thin slice of orange.
Recipe Testers' Reviews
This Champagne cocktail was perfect, simple, and delicious on a very hot and humid day in southern Maryland.
We used Regans bitters and I only used 3/4 tsp sugar. We omitted the Cognac completely and used a Canard-Duchene brut Champagne. A thick twist of lemon was used in lieu of juice.
We've just found our favorite Champagne cocktail! Delicious! Seriously, how is it that we haven't discovered this sooner? We love our champers and drink it often for every occasion. I KNOW we will be drinking more of these more often! The Cognac adds a smoky depth, the orange bitters a little complexity, and the lemon brings zip. It all comes together in a smooth, sparkly cocktail. We couldn't stop at just one. I am in love. Bottoms up!
I used 1 tsp granulated sugar as we didn't have any sugar cubes. I also used Dillon's Orange Bitter. Yes, I used the Cognac. How is Cognac optional?! I used both squeeze of lemon juice (from a Meyer lemon) and a strip of lemon zest.