Recipe

• Champagne (a flute full, ~6oz)
• 1 Angostura-soaked sugar cube (preferably brown/raw sugar)
• 1oz cognac (optional but highly recommended; I used Dudognon Reserve)

Soak a sugar cube by splashing some Angostura bitters over top and let it dry a bit. Meanwhile, pour cognac and champagne into the flute, and drop the sugar cube in. Watch it fizz, then drop in a lemon twist. Santé!

About

This must be one of the easiest classic cocktail recipes and is perfect to switch up the mimosas and spritzes you might be serving up for all the brunch parties. It also happens to be one of the earliest documented cocktails and is included in even the oldest cocktail books from the mid 1800s. Surely I’m not the only one who really gets a kick out of recreating the drinks of our forefathers/foremothers, right?

Now, the secret is in using good quality ingredients – it tastes much better, trust me (*from experience). Use a champagne or sparkling wine you’d enjoy drinking alone, and likewise use a Cognac you’d enjoy sipping on. With that, I guarantee this will find its way into your bubbly rotation. 😉

Do you have any go-to “brunch party” drinks? For me, I also love the Negroni Sbagliato and of course the Spritz. Check out more recipe ideas of easy-to-serve lower abv drinks to start the day with!