Classic Champagne Cocktail Recipe

A classic champagne cocktail is about as simple and elegant as it gets. It’s just champagne, a sugar cube, bitters, and a twist of citrus—nothing fancy, but it always feels a little bit special.

This mix somehow manages to be balanced and celebratory without being fussy. I love making it when I want something festive but don’t want to spend ages on prep.

The sugar adds just enough sweetness. The bitters give a subtle depth, and the champagne keeps everything light and refreshing.

You can serve it at a dinner party, or just enjoy one on a quiet night in. Honestly, it’s hard to go wrong.

In this post, I’ll walk you through the ingredients, the gear you’ll need, and exactly how I make it. I’ll even try to describe the taste—though, really, you’ve got to try it yourself.

Classic Champagne Cocktail Recipe

I keep coming back to this cocktail because it’s quick, easy, and feels a bit fancy without any real effort. With just a handful of ingredients, you still get a drink that’s sweet, aromatic, and sparkly.

Equipment

You don’t need much to pull this off. Just a few basics to make things tidy and simple.

• Champagne flute – helps the bubbles last and, let’s be honest, looks pretty great.
• Small plate or dish – I use this to hold the sugar cube before it goes in the glass.
• Bar spoon – for a gentle mix, if you feel it needs it.
• Bottle opener or champagne key – because wrestling with a champagne cork is never fun.
• Paper towel or cloth – for the inevitable drips and spills.

I always make sure my flute is clean and dry before pouring, so the bubbles don’t fizzle out too fast. Chilled champagne is a must—lukewarm just isn’t the same.

Ingredients

I stick with the classic lineup here—no need to complicate things.

• 1 sugar cube
• 2–3 dashes of Angostura bitters
• 4–5 oz chilled champagne (Brut or Extra Brut is my pick)
• Lemon twist (totally optional, but nice for garnish)

The sugar cube gives that gentle sweetness and helps the bubbles go wild when the champagne hits. Bitters add a little spice and herbal vibe. I always reach for Brut champagne so the drink doesn’t end up cloying.

Instructions

Here’s how I do it, step by step:

• Drop the sugar cube into the bottom of a clean champagne flute.
• Dash 2–3 drops of bitters right onto the sugar.
• Slowly pour in chilled champagne until the glass is about three-quarters full.
• Let the bubbles do their thing and dissolve the sugar.
• If you’re feeling fancy, add a lemon twist on top.

I pour the champagne down the side of the glass so it doesn’t foam up too much. I usually skip stirring—no one wants flat champagne.

Notes

I always use a fresh, dry sugar cube—damp ones just melt away too fast. Sometimes, if I’m in the mood for a bit more aroma, I’ll throw in an extra dash of bitters.

A flute really is the best glass for this. It keeps the fizz going way longer than a coupe or wine glass ever could.

If I’m making a few cocktails, I’ll pop the flutes in the fridge for about 10 minutes first. That way, everything stays nice and cold without needing ice, which would just water it down.

Tasting Notes

When I take that first sip, the crisp, dry taste of the Champagne jumps out at me. The bubbles are light—almost playful—dancing on my tongue.

The sugar cube? It brings just enough sweetness to mellow things out. Nothing too much; it just takes the edge off.

There’s a little bitterness from the Angostura bitters, which I actually like. It adds this unexpected warmth and a bit of complexity to the whole thing.

The aroma is honestly pretty inviting. I pick up the fresh scent of Champagne, and then there’s that subtle spice from the bitters sneaking in.

Here’s how I’d sum up the main flavors:

• Sweetness: Light, thanks to the sugar cube
• Bitterness: Mild, from the bitters
• Freshness: Bright, courtesy of the Champagne
• Texture: Smooth, with those fine bubbles

I find myself wanting to sip this slowly. The balance of flavors hangs in there from start to finish.