Cointreau and Champagne Cocktail
A crisp and citrusy cocktail made with Cointreau, Champagne, and a twist of lemon. Perfectly balanced for a refreshing yet elegant sip, ideal for celebrations or a quiet night in.
Equipment
- Champagne flutes
- Jigger
- Bar spoon
- Paring knife
- Cutting Board
- Small plate
- Chilled champagne bottle
Ingredients
- 3 oz chilled champagne or dry sparkling wine, prosecco works too
- 1 oz Cointreau orange liqueur
- aromatic bitters optional dash
- 0.25 oz simple syrup optional, for sweetness
- 0.25 oz fresh lemon juice
- lemon twist for garnish
- ice for chilling only
Instructions
- Chill Champagne flutes in fridge or freezer for at least 10 minutes.
- Measure Cointreau into the flute.
- Add lemon juice and bitters if using.
- Slowly pour in chilled Champagne to avoid excess foam.
- For added sweetness, stir in simple syrup gently with a bar spoon.
- Twist a lemon peel over the drink to release oils, then garnish.
- Serve immediately while sparkling.
Notes
Use brut Champagne for a drier balance with the orange liqueur. Grand Marnier or triple sec can be substituted for Cointreau with slight flavor variations.