Our bubbly update on the classic Champagne cocktail features a piece of candied ginger rather than a bitters-saturated sugar cube.
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.
