One of the world’s oldest cocktails, this dates back to the mid-1800s. This recipe is part of The Alchemist‘s series of cocktails you should know.
• 1 sugar cube, preferably cane and brown
• 1 to 2 dashes Angostura bitters
• Splash of Cognac
• 3 oz Champagne or sparkling wine
• Garnish: lemon zest (optional)
Sprinkle a sugar cube with a dash or 2 of bitters, then place it in the bottom of a flute or coupe. Add the Cognac, then top gently with bubble. If you like, garnish with a slice of lemon peel. Serves 1.