Although the Champagne Cocktail sounds like a luxurious product of the exuberant 1920s, the truth is that is it much older than that. A version of it is written down in Jerry Thomas’s Bon Vivant’s Companion, published in 1862. This edition is missing the cognac and is served in a tumbler with ice, but the basic idea is there. Later versions add chilled spirit, but the booze appears to vary according to availability and drinker preference.
The IBA version of the Champagne Cocktail uses cognac as the base spirit, which makes a lot of sense as a grape-based counterpoint to the wine.
Are they any good? Of course they are, but don’t go using prosecco.
- 1 sugar cube
- 2 dashes of Angostura bitters
- 10ml cognac
- 90ml Champagne, chilled
Dash the bitters over the sugar cube, and place in the bottom of a Champagne glass. Add the cognac and the Champagne.
Garnish with a twist of orange peel and a maraschino cherry.