Champagne Cocktail 1.000

Deb Lindsey for The Washington Post

Spirits Dec 11, 2015

Many recipes for the champagne cocktail call for brandy, but you can leave it out if you want a drink that’s lighter and highlights your chosen bubbly.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1 sugar cube
  • 2 to 4 drops Angostura bitters
  • 1/2 to 1 ounce cognac or other good-quality brandy (optional)
  • 3 ounces chilled champagne (may substitute other brut-style sparkling white wine)
  • Twist of lemon peel, for garnish


Chill a champagne flute.

Place the sugar cube in a small cup; let the drops of Angostura bitters (to taste) fall on it, so the cube is soaked.

Add the cognac or brandy, if desired (to taste), and the bittered sugar cube to the flute, then top with the champagne.

Run the lemon peel (exterior) around the rim of the glass, then drop it into the drink.

Rate it

Recipe Source

Adapted from "Cocktails: The Bartender's Bible," by Simon Difford (11th edition, Firefly Books Ltd., 2013).

Tested by M. Carrie Allan.

Email questions to the Food Section.

Email questions to the Food Section at