Champagne Cocktail
Sugar cube, angostura, champagne or prosecco, lemon peel.
Sugar cube, angostura and bubbles. An old ritual, elegant and timeless.
On the palate: dry, sweet and classic. Dry and elegant, for the dry-leaning.
One of the oldest recipes there is: a sugar cube soaked in angostura, champagne or prosecco poured over, a lemon peel squeezed on top. The bubbles slowly dissolve the sugar, the bitters perfume the glass. A coupe drink for when you want a bit of ceremony, for a toast or to finish in style.
Representative image 
We make it at Jimmy's cocktail lab, Via Petroni 32/c — university area of Bologna, four minutes from the Two Towers. Open every evening from 6pm.
Like this style? Browse the dry cocktails. Everything is in the cocktail menu with prices and photos . For a table, message us on WhatsApp.