This simple classic cocktail is the best way to improve a glass of bubbly. It originally appeared in Jerry Thomas' 1862 book, "How to Mix Drinks, or The Bon-Vivant's Companion."
- 1 sugar cube
- 2-4 dashes Angostura bitters
- Champagne or sparkling wine
- Garnish: lemon twist
Place a sugar cube on a bar spoon and douse with the bitters.
Drop the cube into a chilled Champagne flute or similar glass.
Fill the glass with Champagne or sparkling wine.
Garnish with a lemon twist.