My interpretation:
1 tsp sugar
2 dashes Angostura bitters
1/2 split of Gruet champagne
Place sugar in bottom of champagne flute, saturate with bitters, fill with champagne to 1/4” of lip, dress with lemon twist and 2-3 fresh berries if in season. — Here I include in my preparations the instructions from JM 1908:
The prescription of “fruits in season” is thus not original to the Champagne Cocktail, but likely adduced from the Champagne Cobbler. Note that the instruction to stir with a spoon is omitted from the later version of the recipe.
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