{
  "id": "champagne_cocktail",
  "version": "1.0",
  "source": {
    "front_image": "20260111_094624018_iOS.jpg",
    "back_image": "20260111_094628330_iOS.jpg"
  },
  "title": {
    "key": "cocktail.champagne_cocktail.title",
    "default": "Champagne Cocktail"
  },
  "ingredients": [
    {
      "key": "cocktail.champagne_cocktail.ingredient.1",
      "item": {
        "key": "ingredient.peychauds_bitters",
        "default": "Peychaud's Bitters"
      },
      "amount": 2,
      "unit": "dash",
      "metric": {
        "amount": 2,
        "unit": "dash"
      }
    },
    {
      "key": "cocktail.champagne_cocktail.ingredient.2",
      "item": {
        "key": "ingredient.brown_sugar_lump",
        "default": "Brown Sugar Lump"
      },
      "amount": 1,
      "unit": "piece",
      "metric": {
        "amount": 1,
        "unit": "piece"
      }
    },
    {
      "key": "cocktail.champagne_cocktail.ingredient.3",
      "item": {
        "key": "ingredient.chilled_champagne",
        "default": "Chilled Champagne"
      },
      "amount": 4,
      "unit": "fl_oz",
      "metric": {
        "amount": 120,
        "unit": "ml"
      }
    },
    {
      "key": "cocktail.champagne_cocktail.ingredient.4",
      "item": {
        "key": "ingredient.lemon_zest",
        "default": "Lemon Zest"
      },
      "amount": 1,
      "unit": "piece",
      "metric": {
        "amount": 1,
        "unit": "piece"
      }
    }
  ],
  "instructions": {
    "key": "cocktail.champagne_cocktail.instructions",
    "default": "Dash the bitters onto the sugar cube, then drop the cube into a chilled Champagne flute. Carefully pour the Champagne down the inside edge of the flute, being careful not to pour too fast, so as to avoid frothing. Pour right to the top, then finish with a twist of a piece of lemon zest over the top just to spritz the oils (which you can then discard)."
  },
  "history": {
    "key": "cocktail.champagne_cocktail.history",
    "default": "According to the definition from the newspaper The Balance and Columbian Repository (1806), a cocktail is \"spirits of any kind, sugar, water, and bitters.\" But if you mix Champagne with sugar, water, and bitters then all you have is a slightly sweet, slightly bitter, and overly diluted glass of fizz... But if we treat Champagne as a mixture of spirit and water, then we need only add bitters and sugar for a delicious cocktail! The sugar will not actually contribute much in the way of sweetness, as its main purpose is to create bubbles. The rough surface of a sugar cube couldn't be better designed for bubble manufacture and the CO2 in the fizz gushes out of the drink as thousands of bubbles form to make fantastic visual theatre."
  },
  "tasting_note": {
    "key": "cocktail.champagne_cocktail.tasting_note",
    "default": "Effervescent and elegant with gentle sweetness from the sugar cube, subtle herbal notes from Peychaud's bitters, and a bright citrus aroma from the lemon zest. The bubbles create a spectacular visual display."
  }
}