KNABENSCHUE—Country Club Style
This sophisticated sparkling cocktail from 1917 elevates the traditional Champagne serve by presenting it in a chilled stone mug for superior temperature retention. The crisp, effervescent Champagne is enriched with the complex spice notes of Angostura bitters and a touch of sweetness from a sugar cube. Garnished with aromatic fresh mint, this refreshing libation offers a delightful balance of bubbly texture and herbaceous flavor perfect for outdoor gatherings.
Ingredients
- 1 cube Sugar cube (Originally '1 lump Sugar'. In cocktail context, a lump refers to a standard sugar cube, not the larger cooking measurement.)
- 2 dashes Angostura bitters (Adds aromatic depth and balances the sweetness.)
- 1 cup Ice cubes (Originally 'Lump Ice'. Use enough to fill the mug.)
- 5 ounces Champagne (Quantity estimated to fill a small mug. Use chilled Champagne.)
- 1 sprig Fresh mint (For garnish.)
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Instructions
- 1Place the sugar cube and Angostura bitters into a small stone mug (or a heavy rocks glass if a stone mug is unavailable).
- 2Add the ice cubes to the mug, then pour the Champagne over the ice until the mug is full. Stir gently to combine the ingredients without losing too much carbonation.
- 3Dress the cocktail with a fresh sprig of mint and serve immediately.
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