Classic Champagne Cocktail
This classy cocktail of champagne, sugar, and Angostura bitters just got easier with a new trick for preserving the flavor of a bottle of champagne!
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This is a sponsored conversation written by me on behalf of zzysh®. The opinions and text are all mine.
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About Classic Champagne Cocktail
Whenever an old friend of mine and I are out on the town, I always try to order a champagne cocktail. And I say “try” because, sadly for me, not every restaurant is prepared to whip up one of these tasty drinks by request. There’s been quite a few nights I had to order something else.
I know the next best option is to make champagne cocktails at home, and though I know how to do it, I usually don’t… because it would have been a waste of a perfectly good bottle of champagne.
Now, don’t get me wrong – an old friend of mine and I typically keep a few corked bottles of our favorites on hand at any given time – but when it comes to relaxing with a glass, we tend to stick to reds, and when we open a bottle, we tend to drink it all in one night. And I could be a rebel and crack a bottle of champagne for a cocktail, but I tend to only have one glass. So is it worth it to open a whole bottle of champagne just for one cocktail? Usually, I would say no – and in fact, there are many who would say that an open bottle needs to be drunk within hours of opening… or you have to pour it out.
I even have a vivid memory of a friend of ours doing just that: as we were making our way to the door to leave, he was telling us goodbye, all the while pouring an unfinished bottle of (fairly expensive) wine down the drain.
Let me tell you, the look on an old friend of mine’s face as he watched it drain away was simply heartbreaking.
Which, then, brings me back to my dilemma. I want to savor my one champagne cocktail without ruining the remaining 3/4 bottle of bubbly, either by throwing it away or rolling the dice with a wine-bottle stopper.
But as of today, I think I finally have an answer to this. A company by the name of zzysh® has come up with a new way to preserve taste, smell, and quality of wine and champagne as though it has never been opened before. You can have that fresh-bottle taste every time you want to pour a single drink.
Seriously you guys, this is a game changer.
You can extend the life of your champagne in three easy steps:
- Secure the zzysh® stopper in the bottle (fits like wine-bottle stopper).
- Place a hand over the top and snap the sides to close.
- Press the handpiece to the top of the stopper and let it hiss (or “zzysh!”) for 3-4 seconds.
And that’s it! Your champagne is now preserved until it’s ready to use again tomorrow.
So go ahead, crack open that bottle of champagne! Indulge in one glass! If you’re using zzysh®, it’ll be just as fresh until the last drop.
What type of sparkling champagne should you use?
You don’t need to be too choosy when picking some bubbly, but you do want to make sure that whatever you pick is not sweet. This drink is best mixed with a dry champaign that’s served cold.
As for me, I tend to like Schramsburg Cremeant for this type of drink.
If you need some help picking the right champagne for your tastes, check out this list for finding the best one on any budget.
Notes & tips for this 75 cocktail
- When serving this champagne cocktail, be sure to have a set of classic champagne flute on hand.
More great drink recipes
Classic Champagne Cocktail
Ingredients
- 1 slice lemon
- 1 sugar cube
Instructions
- Make a small cut into the slice of lemon, then cut the lemon fruit away from the rind (see above video for example). Take strip of lemon rind and twist until it holds it holds a curly shape. Set lemon twist aside.
- Pour a small amount of Angostura bitters in a little dish. Roll sugar cube in bitters until soaked, then remove cube.
- Add soaked sugar cube to a champagne flute, then fill to the brim with champagne. Garnish with lemon twist.
- Serve immediately.
Nutrition
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
