The Champagne Cup is a a classic drink that combines brandy with various liqueurs, sweeteners and is topped with Champagne.
Champagne Cup – Photo © Cocktails & Bars
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With Champagne Day fast approaching on 28 October 2022, it’s time to revisit a classic. The recipe for Champagne Cup is featured in Harry Craddock’s The Savoy Cocktail Book which dates back to the 1930’s. The specs for the sparkling drink is a mixture of brandy with liqueurs, powdered sugar and topped with Champagne.
1 Tablespoonful Powdered Sugar.
1 Glass Brandy.
2 Liqueur Glasses Curaçao.
1 Liqueur Glass Maraschino.
1 Liqueur Glass Grand Marnier.
1 Quart Champagne.
Serve in a large pitcher with four lumps of ice, decorate with slices of orange and pineapple and one small slice of cucumber peel. 3 or 4 sprigs of mint on top.
While it may be a little on the sweeter end of the flavour spectrum for modern palates, the recipe can be adapted by varying the ratios and using Brut Champagne, a classic, dry style of Champagne with a dosage of less than 12 grams of sugar per litre. Alternatively, Extra Brut, with a dosage of less than 6 grams of sugar per litre brings a little acidity to the drink. For more information on the various styles of Champagne and their flavour profile, refer to our Champagne and flavour pairing guide.
For the garnish, we used a brandied cherry in lieu of the fruit medley described in the Savoy recipe.
Champagne Cup Recipe
Adapted from the recipe in The Savoy Cocktail Book
Ingredients
- 20ml Cognac
- 15ml orange liqueur
- 5ml Maraschino liqueur
- Brut Champagne to top
Glassware: flute
Garnish: brandied cherry
Method
In a mixing glass, stir Cognac, orange liqueur and Maraschino liqueur over ice. Strain into a chilled flute glass, top with Brut Champagne and gently stir. Garnish with a brandied cherry.
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