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The Champagne Cocktail

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          🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
The Champagne Cocktail was originally invented in the 1860s and the simple three-ingredient drink hasn't changed much over the years. Bitters, sugar, and Champagne combine to yield a celebratory, satisfying drink.
The article from Food & Wine details a classic Champagne Cocktail recipe, highlighting its simplicity and elegance. It explains that the cocktail, which dates back to the 19th century, traditionally involves just a few ingredients: Champagne, a sugar cube, Angostura bitters, and a lemon twist. The preparation involves placing a sugar cube soaked with bitters into a flute, then topping it with Champagne, and garnishing with a lemon twist. The article also provides variations like adding Cognac or using different types of bitters or even a splash of liqueur for added complexity. It emphasizes the drink's versatility, making it suitable for celebrations or as a sophisticated aperitif, and notes that while the basic recipe is straightforward, the quality of the Champagne used significantly impacts the cocktail's overall flavor.

Read the Full Food & Wine Article at:
[ https://www.foodandwine.com/champagne-cocktail-recipe-8763072 ]