Episode 133: Champagne Cocktail

Mar 16

Ep. 133 Sugar, Bitters, and a Sequel: The Champagne Cocktail

Welcome to Season 8 episode 132 of The Art of Drinking with Join Jules and Your Favorite Uncle

In this episode of The Art of Drinking, Uncle Brad and Jules kick off part one of a two-part cocktail history series exploring one of the oldest cocktails ever recorded: the Champagne Cocktail.

Uncle Brad traces the drink’s origins back to the early 19th century, connecting its lineage directly to the structure of the Old Fashioned. At a time when the word cocktail was still being defined, Americans were already enjoying simple combinations of spirits, sugar, bitters, and water—sometimes even alongside their eggs and toast at breakfast.

Listeners will learn how the Champagne Cocktail emerged from this early cocktail formula and why its preparation evolved over time. Brad uncovers a fascinating twist in cocktail history: the way we prepare this drink today is essentially the reverse of how bartenders originally made it in the 1800s.

The episode also touches on the cultural rise of champagne in cocktail culture and why this elegant drink became a staple of celebrations and sophisticated entertaining.

This is the first installment of a two-part series exploring both the history of the Champagne Cocktail and the remarkable story of Champagne itself—one of the world’s most celebrated wines. In part two, Uncle Brad dives deeper into the fascinating history of champagne, from its early production to how it became synonymous with luxury and celebration.

In this episode:

The origins of the Champagne Cocktail
How it connects to the structure of the Old Fashioned
Why early Americans drank cocktails with breakfast
How the drink’s preparation changed over time
The foundations of 19th-century cocktail culture

Perfect for fans of classic cocktails, cocktail history, champagne drinks, and vintage bartending traditions.

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A Brief History of the Champagne Cocktail

The Champagne Cocktail is one of the earliest cocktails ever recorded and appeared in Professor Jerry Thomas' Bartenders Guide, the first major cocktail manual written by pioneering bartender Jerry Thomas.

The original preparation followed the early definition of a cocktail—a mixture of spirit, sugar, bitters, and water. In the Champagne Cocktail, a sugar cube soaked in bitters was placed in a glass and topped with champagne, creating a drink that sparkled with both flavor and theatrical presentation.

Throughout the 19th century, the drink became a favorite in elegant hotels and restaurants, especially as champagne itself gained prestige around the world. Its simplicity allowed the sparkling wine to shine while still delivering the balanced structure that defined the earliest cocktails.

Today, the Champagne Cocktail remains one of the most enduring classic champagne drinks, often served as a celebratory aperitif and a reminder of the foundations of modern cocktail culture.

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