The Champagne Cocktail

Of course, you can never go wrong when you usher in fall with a Champagne cocktail toast. A twist on a classic, this recipe from Allen Katz, host of “The Cocktail Hour” on Martha Stewart Living Radio, introduces epicureans to the delights of Angostura Bitters. He begins by “[soaking] a sugar cube in several drops of Angostura Bitters” and then places the soaked cube at the bottom of a flute before filling it with Champagne. A quick stir with a long spoon will help dissolve the soaked cube and set the Champagne bubbles brightly dancing in the glass. All that is left to do is serve and celebrate with this dazzling fall cocktail.
 
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