Champagne Cocktail

In order to cater to the discriminating drinkers at jet set parties, numerous champagne cocktails were invented. The oldest, the classic champagne cocktail, was first introduced at the 1899 New York Drink Competition. This cocktail was popular amongst Hollywood movie stars during the 40s and 50s. While it is called a cocktail it is traditionally served as a before dinner drink (apéritif). A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix.

1 cube sugar
2 dashes Angostura bitters
1 oz Cognac or Brandy (30 mL)
3 oz dry Champagne (90 mL)

Saturate the sugar cube with two dashes of Angostura bitters, then put it into a champagne flute.

First pour in the Cognac, then the Champagne.

Garnish with a cocktail cherry and an orange peel, if desired.

Makes 1 cocktail.

Cook's Notes: Although IBA's official Champagne Cocktail recipe calls for an orange peel and a Maraschino cherry garnish, experts insist the orange peel is entirely optional, while a Maraschino cherry is not to be used at all since sugar provides enough sweetness.