Camille Berry
[vc_row][vc_column][vc_column_text]An aperitif cocktail par excellence, the Champagne Cocktail is easy to make and even easier to drink. It’s an old recipe that dates back to the early days of the mixed drink—the 19th century. You can keep your Mimosas, Bellinis, and Kir Royals. The Champagne Cocktail is the one to rule them all.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”1 sugar cube
1 oz Cognac
Champagne (or substitute a less expensive option and get the same results)
2–3 dashes of Angostura bitters” font_container=”tag:h2|text_align:left|color:%23af0500″ google_fonts=”font_family:Bilbo%20Swash%20Caps%3Aregular|font_style:400%20regular%3A400%3Anormal”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Place the sugar cube at the bottom of a chilled Champagne flute. Add bitters, then Cognac. Slowly pour the Champagne until the glass is filled. Garnish with a lemon twist.[/vc_column_text][/vc_column][/vc_row]
