The classic champagne cocktail is a very simple drink to make. Elegant in image and taste, a drink that is perfect for special occasions.
I cannot determine when this drink first came about exactly, but the first time it was mentioned was under another name, “the professor” in Jerry Thomas’ Bon Vivian's Companion, released in 1862.
- Brandy or Cognac
- Brown sugar
- Angostura Bitters
- Orange peel
First you take your champagne flute and put one teaspoon of brown sugar inside it. Take the Angostura bitters and put three dashes of it on to the sugar. Add a shot of brandy or cognac to the mixture and then stir for 10 seconds so that they integrate. Then if you have a bar spoon pour the champagne down the handle to layer the drink giving it the image of a sunset. But if you don't you can just pour straight into the glass slowly. Then for a garnish use orange peel and rub it around the rim to extract the orange bitters giving you a nice orange smell and taste when you take your first sip. Put the peel into the drink or on the rim of the glass using a cocktail stick and serve.
Cressida is available to mix you your very own cocktail at MUSE Soho. A fully qualified, and exceptionally gifted mixologist - Cressy can create you a cocktail unique to you based on a few flavours you like. In addition to creating stunning cocktails, Cressy also runs a night called Coyote which includes fire!
Follow Cressida on Twitter here.