Classic Champagne Cocktail: A vintage Cognac and bitters cocktail based on a 1860s recipe

Описание: Classic Champagne Cocktail

As I’m an extremely cool person when I have a bit of free time over the holidays I like to look at a cheeky bit of cocktail history. Jerry Thomas’ “How to Mix Drinks” is the oldest known cocktail book written with bartenders in mind, sometimes known by other names such as “The Bar-tender’s Guide” or “A Bon Vivant’s Companion”. “Oxford Night Caps” predates this (1872) and was written by Richard Cook as a collection of drinks enjoyed at Oxford Universities halls and residences in the early 1800s.

Difford’s guide has some great articles on cocktail history and this cocktail which inspired this post.

The “Champagne Cocktail” was originally made without Cognac and with a lemon twist.

Since the drink is so old it has had plenty of time for people to improve upon it as well as argue about it. Although comments made by people arguing about this drink in the mid 19th century seem to be a lot more passive aggressive than the more blatant insults seen on social media today.

The cocktail remains popular today, with it even being on the menu of one of the first cocktail bars I worked in.

Difford’s guide puts together an updated spec with a few useful hints including to use VSOP cognac from the fridge or freezer and to not crush the cube.

This drink is rather tasty especially with the biscuity notes of the champagne. If price is an issue I won’t tell anyone if you use a good Cava, Crèmant or other traditional method wine.

I personally enjoy a bit of bitters and sugar at the bottoms of my glass and enjoy the fact I’m drinking history but if you’re “that guy” feel free to use syrup and bitters.

The sugar does fall apart into the drink over time, if you make yours without changing camera position, lenses, settings & lighting every time you pour something it won’t degrade as much by the time you drink it

If you wanna be a classy bartender soak the cube on a napkin atop the flute

25ml Chilled VSOP Cognac
Angostura bitters soaked sugar cube (4-5 dashes)
Champagne
Orange oils (discard after)