Might we recommend these modern champagne glasses and ice bucket from Crate and Barrel. And, instead of just champagne, serve the classic 1930s Champagne Cocktail that was created by Esquire magazine. The sweetness of a sugar cube is mellowed by a dash of bitters. The sugar cube will slowly dissolve, slightly sweetening the drink as you go.
If you’re looking for food to serve, try one of these lucky recipes.
Champagne Cocktail (adopted from Esquire)
Three dashes of bitters (try Dillon’s DSB Aromatic from Williams-Sonoma)
Twist of lemon (use a zester from Williams-Sonoma to craft a piece peel)
Place a sugar cube in a chilled champagne flute, splash it with 2 or 3 dashes of bitters, fill the glass with champagne or other bubbly and squeeze a lemon twist on top.