Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a pink drink inspired by the almost painfully classic Champagne cocktail.
The Champagne cocktail is a drink so simple, I might even hesitate to call it a “cocktail”. A sugar cube soaked in Angostura bitters and topped with dry, chilled Champagne is so easy to execute, it almost feels like cheating, but the resulting drink is surprisingly flavourful and very refined. (Plus, it looks very pretty.)
To make it even prettier I used sparkling rosé instead of Champagne, and swapped out Angostura bitters for orange. To make your own, you will need:
- 1 sugar cube
- 4-5 dashes of orange bitters
- Dry sparkling rosé
Place the sugar cube in the base of a Champagne flute, and saturate the sucrose with bitters. Gently pour your sparkling wine down the edge of the flute, and get to sipping in a most sophisticated fashion.