Champagne Cocktail


Brown sugar cube is soaked in Angostura Bitters and Remy Martin VSOP Cognac, then topped with Pommery Champagne.

“A popular classic that is great for a pre dinner cocktail or can easily be enjoyed for the duration of an evening.”

* Subject to availability

Ingredients / Step By Step

  • 1 Brown Sugar Cube
  • 0.25 Remy Martin VSOP
  • Angostura Bitters
  • Champagne
  • Orange Zest Twist (Garnish)


  1. Soak sugar cube in Angostura bitters and drop into flute
  2. Add cognac (Only enough to submerge the sugar cube)
  3. Top with Champagne and garnish