Our bubbly update on the classic Champagne cocktail features a piece of candied ginger rather than a bitters-saturated sugar cube.


  • 6 pieces candied ginger (each about 2 inches)
  • 1 bottle (6.7 ounces) angostura bitters
  • 2 bottles (750 milliliters) Champagne brut, such as Perrier-Jouet, chilled


  1. Place ginger in a small bowl. Pour bitters over; cover. Let stand at room temperature 4 hours.

  2. 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.

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