Champagne Celebration

recipe photo

This cocktail debuted in Las Vegas on the Bellagio hotel's first holiday menu and should accompany the toast, "To good health, good fortune, and infinite happiness!" Created by Tony Abou-Ganim, the Modern Mixologist.

From 101 Champagne Cocktails, by Kim Haasarud


  • 1 sugar cube
  • Peychaud's bitters
  • ½ ounce Hennessy VSOP Cognac
  • ½ ounce Cointreau
  • Chilled Schramsberg sparkling wine or champagne
  • Long orange twist, for garnish

  • Soak the sugar cube in Peychaud's bitters and drop into a champagne flute. Add the cognac and Cointreau. Slowly fill with sparkling wine or champagne and garnish with long orange twist.