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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 serving
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1 sugar cube

1 to 2 dashes bitters, such as Angostura

1/2 ounce VSOP cognac

4 1/2 ounces champagne 

Lemon twist, for garnish 


  1. Soak the sugar cube with the bitters and add the cube to a champagne flute. Add the cognac and then very slowly add the champagne, taking care not to let it foam over. As the foam rises to the top, you can reduce it by spraying lemon oils over the top of the drink with a classic lemon twist.