A Classic Champagne Cocktail combines Champagne (or sparkling wine; I used Prosecco), bitters and a sugar cube with a long, thin lemon twist. My recipe, written by Rebekah Peppler, came from New York Times Cooking. The drink was first mentioned in Jerry Thomas's How to Mix Drinks, published in 1862. The standard bitters choice is Angostura but Peppler recommends splitting it with a lesser-used bitters. We tried both grapefruit and cherry.
As previously discussed here, my wife doesn't like having sugar cubes around the house - too tempting for snacking. So I was a little surprised when she suggested the recipe.
The drink is very nice. Splitting the bitters is the right choice. Neither the grapefruit nor the cherry competed exactly but straight Angostura would have been too much and the other presented a pleasant hint of something. The final, bitters soaked sugar dregs are quite yummy either way.