Champagne Cocktail

By Mark Bittman

Champagne Cocktail
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
2 minutes
Rating
5(462)
Comments
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To toast The Minimalist column upon its exit from the pages of the Dining section, a Champagne cocktail — developed with help from the bartender Jim Meehan. It is appropriately celebratory and bittersweet.

Featured in: The Minimalist Makes His Exit

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Ingredients

Yield:1 drink
  • ¾teaspoon bitters
  • ½ounce lemon juice
  • ¼ounce maple syrup
  • 6ounces Champagne
  • Twist of lemon
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Stir the bitters, juice and syrup in a flute. When combined, add the Champagne. Squeeze the lemon twist over the top, wipe the rim with it and discard.

Ratings

5 out of 5
462 user ratings
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Comments

Juliet Jones

This is wonderful, and it has become my favorite champagne cocktail. I make it exactly as stated, but using a Spanish cava instead of real French champagne. My husband is not a fan of champagne, so I keep a few of the single-serve bottles of Freixenet on hand.

Susan

This was the “hit” of last night’s New Year’s Eve party. My daughter (our bartener) had a menu of champagne drinks (this one, bellini, french 75, mimosa, pineapple mimosa...). Everyone including the beer drinkers agreed this was the best champagne cocktail ever. Dear daughter reduced the bitters slightly and insisted on freshly squeezed lemon juice (“...after 4 hours it gets bitter.”). Who knew?

ATCAyers

I've taken to making this for all going away parties - whether it is my students' university graduation or a colleague's departure, it's perfect for the bitter and the sweet.

Patricia

Very good. In Australia I used 3/4 teaspoon of bitters, 1 tab lemon juice and 3/4 tab maple syrup

Kay Gee

I always add a shot of bourbon to my champagne.

Martin

Don't waste real Champagne like this. Use other sparkling wine instead.

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