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19th-century American cocktail bars · American

Champagne Cocktail (Sugar Cube, Bitters & Champagne)

The vintage classic: a bitters-soaked sugar cube dropped into a flute of cold champagne, with a cognac option and a lemon twist. Slowly bubbling, faintly spiced and impossibly elegant — a cocktail from the 1850s that never dated.

By Table & Traditions Editors

Published July 11, 2026

A classic Champagne Cocktail in a flute with a sugar cube streaming bubbles and a lemon twist, elegant warm light.

The Champagne Cocktail is one of the oldest drinks in the book — it appears in Jerry Thomas's 1862 Bartender's Guide — and it's beautifully simple: a sugar cube soaked in Angostura bitters, dropped into cold champagne, often with a measure of cognac. The bitters-soaked cube streams a continuous ribbon of bubbles up through the glass, and the whole thing is faintly spiced and thoroughly elegant. A staple of grand hotel bars for over 150 years.

Yield
Makes 1
Prep
3 min
Cook
0 min
Total
About 3 min
Difficulty
Easy

The Champagne Cocktail is one of the oldest drinks in the book and one of the most elegant: a bitters-soaked sugar cube dropped into cold champagne, usually with a measure of cognac and a lemon twist. The cube streams a ribbon of bubbles up the glass while the bitters add a faint, sophisticated spice.

The sugar cube is the point

Soak a cube in Angostura, drop it in, and it dissolves slowly — seasoning the drink and sending up a steady stream of bubbles. It’s charm and function at once.

Cognac, or not

A measure of cognac adds warmth beneath the champagne; leave it out for something lighter. Both go back over 150 years.

One of the spritz & champagne family

Where the Mimosa and Bellini are fruity and sweet, this one is dry and spiced — the classic end of the spritz & champagne family.

Ingredients

Makes
1
  • 1 white sugar cube
  • 3–4 dashes Angostura bitters Enough to fully soak the cube.
  • 15 ml (1/2 oz) cognac (optional) The classic addition — adds warmth and depth. Leave it out for a lighter drink.
  • 120 ml (4 oz) champagne Well chilled and dry (brut).
  • a lemon twist, to garnish

Method

Tap a step’s number to check it off as you go.

  1. Soak the sugar cube with the bitters and drop it into a chilled champagne flute.

    Why: The bitters-soaked cube dissolves slowly, sending up a steady stream of bubbles and seasoning the drink from the bottom.

  2. Add the cognac, if using, then top slowly with cold champagne.

    Why: Pouring the champagne slowly down the side preserves the bubbles; the cognac adds warmth beneath them.

  3. Express a lemon twist over the top and drop it in.

    Why: The lemon oil brightens the champagne and complements the spice of the bitters.

A quick, anonymous tap — no review needed.

Variations

  • No cognac

    Skip the cognac for a lighter, lower-proof drink — still elegant, just the cube, bitters and champagne.

  • Seelbach-style

    For a bigger drink, add bourbon and a generous dose of both Angostura and Peychaud's bitters (the Seelbach cocktail).

  • The spritz & champagne family

    Compare it to the fruit-led Mimosa, Bellini and Kir Royale — this one is spiced and dry instead of sweet.

Serving & Storage

A timeless celebration and toast drink. Elegant enough for New Year's Eve, simple enough for any occasion.

Pairs with: Oysters, Caviar, Canapés, Smoked salmon.

Storage: Make to order; champagne cocktails lose their sparkle quickly.

Nutrition

Per serving (1 drink (~140 ml))

Calories
165
Protein
0 g
Carbs
8 g
Fat
0 g
Fiber
0 g
Sugar
6 g
Sodium
0 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why the sugar cube instead of syrup?

The bitters-soaked cube is traditional and functional: as it slowly dissolves, it releases a continuous stream of bubbles up through the glass and seasons the drink from the bottom. It's part of the drink's charm — and it looks lovely. Syrup would dissolve instantly and lose the effect.

Is the cognac necessary?

No, but it's classic. A measure of cognac adds warmth and depth beneath the champagne. Without it you have a lighter, more delicate drink of just sugar, bitters and champagne — both versions are traditional.

What champagne should I use?

A dry (brut) champagne is ideal, since the sugar cube provides sweetness. You don't need a prestige bottle — a solid brut champagne, or a good dry cava or prosecco, all work well. Keep it very cold.

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Further reading