Our bubbly update on the classic Champagne cocktail features a piece of candied ginger rather than a bitters-saturated sugar cube.
Ingredients
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6 pieces candied ginger (each about 2 inches)
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1 bottle (6.7 ounces) angostura bitters
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2 bottles (750 milliliters) Champagne brut, such as Perrier-Jouet, chilled
Directions
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Place ginger in a small bowl. Pour bitters over; cover. Let stand at room temperature 4 hours.
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Strain, reserving liquid for another use. Slice each piece of ginger in half lengthwise. Drop one half into the bottom of each of 12 Champagne coupes or flutes. Top with Champagne; serve immediately.