A classic champagne cocktail that gains depth from Cognac and Angostura bitters. The sugar cube dissolves slowly, evenly distributing the flavors, while the orange peel adds a fresh, citrusy note. Perfect as an aperitif or festive accompaniment to small bites—no frills, just what truly counts.
Here’s what you need for the Spiked Champagne Cocktail
1 sugar cube
3 drops Angostura bitters
2 cl VSOP Cognac
10 cl ice-cold Champagne
1 piece of peel from 1 organic orange (approx. 4 cm long, 2 cm wide)
This is what matters
The trick lies in the sugar cube: it must stay dry until the Angostura is dripped onto it; otherwise, it dissolves too quickly and distributes the bitterness unevenly. Freshly opened Champagne is crucial—it should be as cold as possible so the bubbles carry the aromas optimally. Only express the orange peel at the very end: the oils combine with the Champagne, giving the drink a fresh, almost floral note that you’d usually only find in high-quality aperitifs.
Variations
- Spiked Champagne with Grand Marnier — Replace the Cognac with 1.5 cl Grand Marnier and reduce the Champagne to 9 cl. The orange note becomes more intense, and the drink gains a slightly sweet, almost jammy depth. Ideal for those who prefer it fruitier.
- Herbal Spiked Champagne — Add 1 cl absinthe or another high-proof herbal liqueur to the Cognac. The sugar cube is drizzled with 2 drops Angostura and 1 drop orange bitters. The result is herbal, complex, and perfect for fans of dry aperitifs.
Frequently Asked Questions
Can I use a different brandy instead of Cognac?
Yes, but the drink’s character changes. An Armagnac adds more fruit and spice, while a Spanish brandy brings more sweetness. Cognac is the classic choice here because it offers a balanced mix of fruit, vanilla, and oak.
Does it have to be a sugar cube?
No, but it’s practical because it evenly distributes the bitterness. Alternatively, you can use 1 tsp simple syrup—but then use only 2 drops of Angostura, or the drink will become too bitter.
Why shouldn’t I stir the Champagne?
The bubbles carry the aromas upward and ensure even distribution. Stirring destroys the fizz and flattens the drink. The sugar will dissolve on its own—patience is key here.
