I’m not much of a champagne/sparking wine fan. I always thought it a bit of a disappointment to toast in the new year with a drink I didn’t appreciate.
Champagne by itself always seems a bit thin, not very complex and most are overly dry for my tastes. That’s where the Champagne cocktail comes in. I mixed these up last week at The Elusive Cow. Here’s all I did.
Put a sugar cube on a plate and soak it with Angostura bitters. Let that sit while you make the rest of the drink. Now, put one ounce of Cognac (or brandy) into a champagne flute. Fill the flute up 3/4 of the way to the top of the glass. Let the bubbles settle then drop the bitters soaked cube into the glass. Once the bubbles settle again, top off the glass with the champagne.
That’s it. It’s bubbly but more complex and touch sweeter.
I also serve it with a mixing straw so folks can hurry up the dissolution of the sugar cube if they want a sweeter drink.