Food & Cooking Recipes Drink Recipes Cocktail Recipes Champagne Fizz By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 17, 2019 Print Share Share Tweet Pin Email Photo: Meredith Jenks Prep Time: 5 mins Total Time: 4 hrs 5 mins Servings: 12 Our bubbly update on the classic Champagne cocktail features a piece of candied ginger rather than a bitters-saturated sugar cube. Ingredients 6 pieces candied ginger (each about 2 inches) 1 bottle (6.7 ounces) angostura bitters 2 bottles (750 milliliters) Champagne brut, such as Perrier-Jouet, chilled Directions Place ginger in a small bowl. Pour bitters over; cover. Let stand at room temperature 4 hours. Strain, reserving liquid for another use. Slice each piece of ginger in half lengthwise. Drop one half into the bottom of each of 12 Champagne coupes or flutes. Top with Champagne; serve immediately. Print