Bitter Sweet Champagne

This cocktail was first introduced at the Metropolitan Hotel in New York City in 1935. You can taste the old Hollywood glam.


1 fluid ounces angostura bitters

6 fluid ounces champagne

1 whole sugar cube


Soak the sugar cube in the Angostura bitters for at least one hour or until most of the bitters is absorbed.

Pour champage into a chilled champagne flute. Add bitters-soaked sugar cube.

Optional: Garnish with a lemon twist.

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Cold Peppermint 'Hot Chocolate' Cocktail Link to image gallery. Who says hot chocolate needs to be warm? This delicious peppermint chocolate martini is made from hot cocoa mix. Perfect for the holiday season! »

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