Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

A simple, sophisticated champagne cocktail from British cook and food writer, Simon Hopkinson. The perfect drink to kick off a celebratory dinner party.

From the book


1 bottle of champagne will make 5 cocktails.

Read more Read less


5 white sugar cubes
15 drops Angostura bitters, 3 per sugar cube
5–6 ice cubes per glass (almost the most important part of the drink)
100ml triple sec (or Cointreau, if you like it), 20ml per glass
100ml decent cognac (Remy Martin or Courvoisier, say), 20ml per glass
1 bottle of champagne, 150ml per glass
5 thin slices of orange


Take five roomy stemmed glasses; a finely made large tulip-shaped red wine glass might be appropriate here. Pop a sugar cube into each glass and shake the drops of Angostura over each one. Divide the ice between the glasses and pour over the triple sec and cognac. Now pour in the champagne. Carefully does it; be skimpy with the initial pour, then return to the first glass and top each one up until the champagne is evenly distributed. Slide a slice of orange into each glass and then stir with a long thin spoon to distribute all the components. Drink with great joy!


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week