From:The PDT Cocktail Book by Jim Meehan and Chris Gall.
1 Angostura Bitters-soaked sugar cube
Pour Champagne into a chilled flute. Add sugar cube. Garnish with a spiral lemon twist.
Note: Originally from the Bar-Tender’s Guide by Jerry Thomas, 1862. Per Meehan: “I recommend pouring the Champagne, then adding the bitters-soaked sugar cube so the wine doesn’t bubble over.”
The Ginger Royale
4 ounces Champagne
Pour a generous measure of The King’s Ginger into a flute. Add chilled Champagne to taste.
Splash of Creme de Cassis
Pour Champagne into a chilled flute. Add splash of Creme de Cassis, garnish with a lemon twist.
1/2 oz fresh lemon juice
3/4 oz simple syrup
Shake with ice, strain into a chilled cocktail glass. Top with Champagne, add lemon twist.
3/4 oz Vodka
Stir with ice, strain into a chilled cocktail glass. Top with Champagne, add lemon or orange twist.