According to master mixologist Dale DeGroff, this is one of the few original cocktails that appeared in the first (1862) version of the seminal How to Mix Drinks by Jerry Thomas. The recipe has remained unchanged for 150 years.
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1 sugar cube
3 dashes of Angostura bitters
5 ounces chilled brut Champagne
1 lemon twist, for garnish
How to Make It
In a small dish or glass, soak the sugar cube with the Angostura bitters. Fill a chilled flute with the Champagne, then add the bitters-soaked sugar cube. Garnish the drink with the lemon twist.
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