Valentine's Cocktail Recipe: Rosé Champagne Cocktail

The 10-Minute Happy Hour

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Every Valentine's Day, my husband and I celebrate with a bottle of Brachetto d'Acqui, an intoxicating, purply-red sweet sparkling wine from Italy that goes perfectly with a box of chocolates. This year we decided to switch it up and and enjoy our bubbly as an aperitif well before dessert. For that to be a success we needed something on the drier side.

The classic Champagne cocktail, already a favorite of mine, needed just a few tweaks to become a lovely sip to share with my sweetheart on Valentine's Day.

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The classic recipe can be a little sweet, so I started wondering if I could cut the traditional sugar cube in half and found indeed you can. For this cocktail recipe you will cut one cube for every two glasses.

How to Cut a Sugar Cube

Using a sharp knife score the cube all the way around. Then using a sharp knife, serrated knife or scissors you can trim your cube the rest of the way through, making two halves.

This may seem silly to you, but if you don't like your sips sweet, it's key for this cocktail to work for you. On the other hand, if you prefer a bit of sweetness, go ahead and add one whole cube to each glass.

Since it is Valentine's Day, toasting with something pink seemed like the perfect pick, and a dry sparkling rosé or a Champagne rouge to top off our cocktail is just the thing. So polish your coupes or flutes and enjoy this sparkling rosé cocktail for happy hour.

Rosé Champagne Cocktail

Serves 2

1 sugar cube
8 dashes Angostura or other aromatic bitters
Chilled rosé Champagne

Cut the sugar cube in half using a serrated knife or a sharp, thin knife. You will lose some sugar granules during cutting but that is ok.

Place one half of the sugar cube on the bottom of each champagne flute. Add 4 dashes of bitters over each sugar cube and then fill the glasses with Champagne.

Recipe Notes

  • The classic Champagne cocktail calls for a lemon twist garnish. You may choose to add one to this if you like.

(Image credits: Maureen Petrosky)

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