Le Premier
An elegant Champagne aperitif that laces cognac and dry vermouth with a touch of honey and orange bitters, then crowns it with brut bubbles. It is crisp, gently aromatic and confidently dry, a first toast that sets the tone without overwhelming the palate.
History of Le Premier
Le Premier is a contemporary, French-leaning aperitif that likely emerged from the modern cocktail revival, where bartenders revisited Champagne drinks with cleaner, drier palates. The name hints at a “first” toast, aligning it with pre-dinner service and celebratory moments. Its bones nod to the classic Champagne Cocktail while swapping the sugar cube for a tidier, more controllable sweetener. Like many recent creations, its exact origin is hard to pin down. The combination of cognac, dry vermouth and bitters topped with brut feels inevitable once you chase a lighter, more structured sparkle. Bars seeking speed and consistency have favoured syrups over cubes to streamline service. The drink sits comfortably among the great European aperitifs: strong enough to interest, light enough to refresh, and designed to sharpen appetite. Its balance leans dry, leaving room for food and conversation. Over time, small variations in bitters or syrup have appeared, but the core idea remains the same.
Why the Le Premier Works
Cognac brings warmth and ripe fruit, while dry vermouth contributes herbal lift and a leaner mid-palate. A whisper of honey rounds edges without turning the drink sweet, and orange bitters add a pithy snap that ties citrus aroma to Champagne’s brioche notes. Stirring the base with ice chills and slightly dilutes it, so the brut wine can be added without losing fizz to excess warmth. The result is a seamless, cold column of flavour with a fine bead, not a foamy overflow. The structure stays dry and appetising, making it ideal before food. The honey and vermouth ensure length, Champagne provides lift, and the lemon twist focuses the aroma at the rim for a graceful first sip.
Should You Mix Ahead?
Batch the still base: combine cognac, dry vermouth, honey syrup and bitters in a bottle and store in the fridge. This speeds service and ensures the Champagne never warms while you stir. Aim for a base that is already very cold so dilution stays low. Do not add sparkling wine to the batch. Keep the bottle of brut in the coldest part of your fridge, or rest it on ice just before service. Top each glass to order to preserve carbonation and texture. If holding for more than a day, taste the batch and adjust honey slightly, as sweetness perception drops with colder temperatures. Always give the batch a brief stir with ice in the mixing glass before straining to the flute, then crown with fizz.
Food & Snack Pairings
Salty, crunchy snacks enhance the bubbles: sea-salted crisps, Marcona-style almonds, or gougères. The drink’s dryness welcomes mild, creamy cheeses where the honey note rounds the edges. Oysters and plain buttered toast soldiers also sing alongside the acidity. Smoked salmon blinis, cured ham, or delicate pâté offer richness that the Champagne cuts cleanly. A little orange zest in the garnish mirrors citrus in fish or poultry canapés. Keep flavours light and savoury rather than sweet. For a heartier pairing, try fried chicken or tempura vegetables; the crispness loves fat and salt. A simple green salad with a sharp vinaigrette also works, echoing the drink’s acidity. Avoid heavy desserts that would overpower its subtlety.
How to Make Le Premier
Chill a flute thoroughly. In a mixing glass, add cognac, dry vermouth, honey syrup and orange bitters. Fill with cold ice and stir until well chilled, about 15 to 20 seconds. Fine strain the base into the flute to keep the bead precise and the appearance bright. Gently top with well-chilled brut Champagne, pouring down the inside of the glass to control foam. Express a lemon twist over the surface to release oils, then either place it on the rim or drop it in. Serve immediately while the bubbles are lively and the glass is still cold.
When to Serve
Serve as a pre-dinner aperitif when you want something celebratory but restrained. It’s perfect for the first toast of the evening, where clarity and freshness matter. Spring and early summer suit it best, when lighter flavours and green, herbal notes feel timely. The gentle honey note also reads warmly in autumn aperitif hours. Occasions include graduations, engagements and New Year’s Eve. It travels well from a canapé reception to a seated dinner without stealing the show.
Common Mistakes
Using warm sparkling wine flattens the drink. Keep the bottle in the coldest part of your fridge and chill the flute to safeguard the bead.
Overdiluting the base blurs structure. Stir just until properly cold, then strain; do not shake, and never shake with sparkling wine.
Leaning too sweet with heavy honey syrup dulls the aperitif edge. Measure precisely and balance with a firm orange bitters hand and a dry brut.
Recommended
Best cognac for Le Premier
Select a youthful to mid-aged cognac with bright fruit, light vanilla and restrained oak. Heavier, overly woody styles can overwhelm the delicate bubbles and dry profile.
Best vermouth for Le Premier
Use a dry vermouth with crisp acidity and a defined herbal backbone; avoid off-dry styles that add unnecessary sweetness. Freshness is critical, so store open bottles in the fridge.
Best wine for Le Premier
Choose a brut Champagne or dry traditional-method sparkling wine with fine mousse and firm acidity. Extra brut will drive the drink drier; brut nature can feel austere if your honey is very light.
Taste Profile
Ingredients
Instructions
Chill the glass
Place a Champagne flute in the freezer or pack it with ice and water while you prepare the base.
Build the base
In a mixing glass, add cognac, dry vermouth, honey syrup and orange bitters.
Stir to chill
Fill the mixing glass with cold ice and stir until well chilled and slightly diluted, about 15–20 seconds.
Strain
Discard ice from the flute if used, then fine strain the base into the chilled glass.
Top with Champagne
Gently top with well-chilled brut Champagne, pouring down the inside of the glass to control foam and preserve bubbles.
Garnish and serve
Express a lemon twist over the surface to release oils, then place on the rim or drop in. Serve immediately.
Bartender Tips
Keep everything cold
Chill the base bottle, glass and sparkling wine to safeguard carbonation and deliver a crisp first sip.
Control sweetness
Measure the honey syrup precisely; a quarter ounce rounds the edges without tipping the drink sweet.
Mind the pour
Top slowly down the glass to preserve a fine bead and avoid a foamy crown that steals aroma.
Use a non-alcoholic cognac-style spirit or a blend of strong black tea and a splash of apple reduction to mimic warmth and fruit. Swap the dry vermouth for a dry aperitif-style zero-proof wine, keeping the profile lean and herbal. Finish with well-chilled alcohol-free sparkling wine and keep the honey measure the same, adjusting a touch for balance. Bitters contain alcohol in most cases, so use alcohol-free bitters or express lemon peel more assertively over the glass to create aromatic lift. The goal is the same: cold, crisp, and gently honeyed rather than sweet. With careful chilling, the zero-proof fizz will hold a decent bead. Serve in a flute and keep the pour tidy to avoid losing bubbles. The result is a graceful pre-dinner sipper that feels celebratory without the alcohol. It pairs well with the same salty snacks and light canapés.
Similar Drinks
Frequently Asked Questions
What type of cognac and vermouth work best in Le Premier?
Choose a youthful cognac with bright fruit and moderate oak so the bubbles are not buried. For the vermouth, pick a dry, herbal style and keep it fresh in the fridge once opened; stale vermouth will muddy the finish.
How should I build it to preserve the bubbles and balance?
Stir the still base with plenty of cold ice to chill and lightly dilute, then strain into a frosty flute. Top gently with brut Champagne, pouring down the side of the glass to avoid foaming and loss of carbonation.
How strong does it feel and when should I serve it?
It drinks crisp and medium-light, with about 15% ABV in the glass thanks to the Champagne lengthening the spirits. Serve it as an aperitif or for a first toast when you want lift without heaviness.
Can I make it ahead or batch for a party, and what pairs well with it?
Batch the still components and chill hard; add sparkling wine only at the moment of service. Pair with salty snacks, oysters, smoked salmon, or light cheeses, which play well with the drink’s dryness and fine bead.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 2 reviews