Cocktail of the Week: The Classic Champagne Cocktail


Champagne Cocktail
Just in time for your holiday toasts, this bubbly classic is a simple but impressive glass to serve your guests.

Champagne (approximately 4oz per cocktail)
½ oz Cognac
Sugar Cubes
Angostura Bitters
Lemon Twists for garnish

Drip Angostura Bitters onto a Sugar Cube until it has completely changed color. Drop the saturated Sugar Cube into the bottom of a Champagne flute. Add Cognac and a Lemon Twist and fill the glass with Champagne.

Using Orange or Grapefruit twists adds a different citrus twist to this classic cocktail. Of course you can substitute sparkling wine if you please.

While you can prepare the Bitters soaked Sugar Cubes in advance, make these drinks to order so your guests can enjoy the mixture of flavors as the cube dissolves.

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Cocktail of the Week: Sidecar



Cocktail of the Week: Sidecar
This prohibition-era classic has questionable origins but the refreshing citrus zing combined with spicy cognac will leave you with no doubt that it is time to mix another!

3 oz Cognac
1 ½ oz Cointreau
1 ½ oz Lemon Juice
I slice of Lemon
A few tablespoons of Sugar
A cocktail shaker
Makes Two

Wipe the rims of two glasses with the Lemon Slice to moisten. Pour sugar on a plate and rotate the edges of the glasses through the sugar until the rim has been coated. Half fill the cocktail shaker with ice. Pour Cognac, Cointreau and Lemon Juice over Ice. Cover and shake. Strain into the two prepared glasses. Sip and enjoy!