Classic Champagne Cocktail Recipe: Sugar Cube & Bitters
Approx. 5 min read
Classic Champagne Cocktail recipe
No shaker, no homemade syrup and no ice in the glass. Just a sugar cube, a little bitters and a slow pour — the bubbles do the decorating for you.
Recipe details
- Difficulty: Easy
- Prep time: 3 minutes
- Tools: Jigger or small measuring glass
- Glass: Champagne flute or narrow stemmed glass
- Taste: Crisp, gently sweet, aromatic and sparkling
- Serves: 1 cocktail
- Best served: Immediately, well chilled and without ice
Ingredients
- 90 ml (3 oz) chilled Brut Champagne
- 10 ml (0.35 oz) Cognac
- 1 white sugar cube
- 2 dashes Angostura aromatic bitters
- A thin strip of orange zest and a maraschino cherry, for garnish (optional)
How to make it
- Chill the Champagne and flute before you start.
- Place the sugar cube in the bottom of the glass and add the Angostura directly onto it, soaking the cube.
- Pour in the measured Cognac without breaking up the sugar cube.
- Slowly add the chilled Champagne. Pause if the bubbles rise towards the rim, then finish pouring.
- Squeeze the orange zest gently over the glass to release its aroma. Add the zest and cherry if you like, and serve straight away. There is no need to stir.
Love My Drink tip: Keep the sugar cube intact. It is part of the drink's presentation, not something you need to crush or dissolve before serving.
Why put a sugar cube in Champagne?
That tiny stream of bubbles is the reason this cocktail is so memorable. The rough, porous surface of the sugar cube gives carbon dioxide already dissolved in the Champagne places to form bubbles. They rise in delicate trails as the cube sits at the bottom of the glass.
The cube does not make the Champagne more carbonated. It makes the existing bubbles easier to see. Meanwhile, the sugar slowly dissolves, carrying the bitters with it and changing the flavour a little as you sip. The first taste may be especially crisp; later sips can become rounder and more aromatic.
With or without Cognac?
The International Bartenders Association recipe includes 10 ml (0.35 oz) Cognac. It adds a subtle, warm depth beneath the Champagne's bright acidity and the bitters' spice. At this small measure, it should support the sparkling wine rather than overpower it.
Prefer the simpler version? Leave out the Cognac. Keep the sugar cube, bitters and 90 ml (3 oz) chilled Champagne, and follow the same method. The result is lighter and more wine-forward. It is a popular variation, although it is not the exact IBA recipe.
The IBA also allows a few drops of Grand Marnier for a hint of orange liqueur. If using it, add the drops with the Cognac, before pouring the Champagne. It is entirely optional; the cocktail works beautifully without it.
How to keep the bubbles lively
- Chill everything first. Cold Champagne and a cold glass make a much better starting point than trying to fix a warm drink with ice.
- Pour slowly. The sugar cube may encourage extra foaming at first. Pour in two gentle stages if you need to.
- Skip shaking and vigorous stirring. Build the drink in the serving glass and let the ingredients settle naturally.
- Serve as soon as it is poured. The little rising bubble trails are best enjoyed straight away.
Can you use Prosecco instead of Champagne?
Absolutely. A dry Prosecco makes a softer, fruitier variation, while Brut Cava usually brings a crisper finish. Choose a sparkling wine you enjoy drinking on its own, because there are so few ingredients to hide behind.
Champagne is the traditional choice, but there is no need to save this easy ritual for an expensive bottle or a once-a-year celebration.
Champagne Cocktail FAQ
Can I use sugar syrup instead of a sugar cube?
Yes, if you only want to add sweetness, but the drink will look different. Syrup mixes in more evenly and does not provide the same textured surface for those striking bubble trails.
Does the sugar cube need to dissolve completely?
No. Let it dissolve gradually while you drink. You do not need to crush it or stir it away before the first sip.
Are Angostura bitters essential?
They give the classic its gentle spice and aromatic edge. Without them, you have sweetened sparkling wine rather than the characteristic bitters-and-sugar Champagne Cocktail.
Can I make Champagne Cocktails ahead of time?
Chill the glasses and Champagne in advance, and have the sugar cubes and bitters ready. Add the Cognac and Champagne just before serving. A pre-mixed pitcher would lose the effect that makes this drink special.
How many Champagne Cocktails can I make from one bottle?
A standard 750 ml bottle provides eight full drinks at 90 ml (3 oz) Champagne each, with about 30 ml left over. For a party, prepare the glasses one by one so each guest gets fresh bubbles.
Final sip
One sugar cube, a little bitters and a slow pour are all it takes to make Champagne feel like an occasion. Start with the Cognac version, then try it without to discover which one you prefer.
Want something brighter and citrus-led for your next toast? Try our French 75 recipe with gin and lemon.
