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|IBA official cocktail|
|Primary alcohol by volume|
|Served||Straight up; without ice|
|Standard garnish||Orange slice and maraschino cherry|
|Standard drinkware||Champagne flute|
|Preparation||Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry.|
|Champagne Cocktail recipe at International Bartenders Association|
A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix.
- Thomas, Jerry (1862). Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks. p. 21. Retrieved 5 September 2016.
- Simonson, Robert (December 22, 2017). "In Search of the Ultimate Champagne Cocktail". Punch. Retrieved 12 July 2018.
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