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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About Classic Champagne Cocktail

Whenever The Husband 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 – The Husband 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 The Husband’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.

You can watch how to use zzysh® (and how to make a champagne cocktail!) in the recipe video below:

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.

Interested in trying zzysh® for yourself? Visit the official zzysh® website and use the coupon code: getyourzzysh for 20% off your purchase!

Recipe Details

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5 from 8 votes

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!

Prep: 10 minutes

Calories: 157 kcal

Yields: 1 glass

Ingredients

• 1 slice lemon
• 1 tsp Angostura bitters
• 1 sugar cube
• 1 cup chilled dry champagne

US Customary - Metric

Instructions

1. 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.

2. Pour a small amount of Angostura bitters in a little dish. Roll sugar cube in bitters until soaked, then remove cube.

3. Add soaked sugar cube to a champagne flute, then fill to the brim with champagne. Garnish with lemon twist.

4. Serve immediately.

Nutrition

157kcal | Sodium: 16mg | Potassium: 208mg | Carbohydrates: 9g | Sugar: 7g | Vitamin C: 4.5% | Calcium: 2.1% | Iron: 5.3%

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.

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Recipe shared by Chrisy

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