Place the Angostura-soaked sugar cube in the bottom of a champagne glass and fill the glass with Champagne. Pour slowly to avoid spillage. Garnished with the lemon peel, optional.
This classic recipe can be traced back to 1862, when it first appeared in How to Mix Drinks or The Bon Vivant's Companion by Jerry Thomas. For a stronger drink, add a float of Cognac or Grand Marnier. And for other Champagne cocktails besides the few listed below, see Le Perroquet and D'Artagnan.