Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we’ll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe!

Amy Racine's Champagne Cocktail Recipe

Ingredients

1 brown sugar cube
1 dash Angostura bitters
1 dash orange bitters
1 ½ ounces chilled VSOP Cognac
3 ounces chilled Champagne
Garnish: orange and lemon peel

Directions

Add brown sugar cube to a chilled AP glass or flute.
Soak cube with orange and Angostura bitters.
Add Cognac and top with Champagne.
Express and discard an orange and lemon twist.

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