It does not get more classic than this for New Year’s Eve. This cocktail might date back to 1861, when England went into mourning over Prince Albert, but definitly was included in Jerry Thomas’ Bartender’s Guide of 1862. Though perfectly great on its own, you can add 1 ounce of cognac, 1/2 ounce of St. Germain, or both to kick it up a notch.
1. Soak sugar cube in bitters.
2. Place sugar cube in bottom of champagne flute. Fill with champagne.
3. Garnish with cherry.
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