What makes this ‘classic’ is the use of cognac in the recipe. We’re using a BC sparkling wine with great acidity and fine bubbles as a comparable ingredient to champagne. Champagne is expensive in our market so we prefer to savor it singularly. This recipe also works well with Veuve de Vernay or Cava.
Classic Champagne Cocktail
.5oz Cognac
1 Sugar Cube
*Angostura Bitters
4oz Wildblume by Arrowleaf Cellars (or another dry Sparkling Wine or Champagne)
Dab the sugar cube with several drops of Angostura Bitters. (We like to soak the cube entirely but you can adjust the taste according to the amount you use.)
Drop the cube into a champagne flute or small wine glass (a coupe does not work).
Add the cognac, followed by the chilled bubble, pouring it slowly because it will react with the sugar and foam up.
Garnish with a lemon or orange rind if you must. We like them naked.
*We also love to use Fee Brothers Old Fashioned Aromatic Bitters or Bittered Sling Kensington Aromatic