The contemporary classic.
Let’s start the year off with a little competition, shall we?
The International Bartenders Association has its list of official cocktails it uses for the World Cocktail Competition. Among those listed is the Champagne Cocktail under the Contemporary Classics division.
Given that some of us might have an extra bottle (or more) left over from December’s long list of celebrations, let’s take a look at another way to serve guests (and ourselves!) some bubbly. And don’t forget—Valentine’s Day is around the corner, so consider adding this to your evening’s repertoire.
- 1 sugar cube
- 90 ml. Champagne
- 10 ml. Cognac
- 2 dashes Angostura bitters
- orange slice, for garnish
- maraschino cherry, for garnish
Add a dash of Angostura bitters onto a sugar cube, and drop it into a Champagne flute. Add Cognac; gently pour in Champagne. Garnish with an orange slice and a maraschino cherry.