Bitters tasting in a Champagne cocktail

Occasionally I do take a break from rum drinks. Who can blame me?

I happen to have a opened bottle of champagne (ok, technically cava) in the fridge, so I have been trying champagne cocktails with the various bitters I have. No pictures, since one champagne cocktail looks pretty much like the rest--a flute with a half-dissolved sugar cube at the bottom. But bitters does make the difference. (If you don't know how to make one, it's simple: put a few dashes of bitters on a sugar cube, drop into the bottom of a flute. Fill with champagne and enjoy.)

Angostura: the classic, and so far still the best. Balanced herbal aromatic notes that go well with a dry bubbly.

Fee's peach: I thought this might be reminiscent of a Bellini, but not as sweet. It was, sort of, but not in the way I expected. The flavor and aroma is a bit artificial, rather as if peach perfume were added to the drink.

Trader Joe's blood orange: Tasty, adds some color and a bit of tartness. It's not as bitter or herbal as the others.

Regan's orange: complex, and a good contender against Angostura.

Fee's lemon: Really, this is more loosely based around lemon oil and other herbals than "lemon", so don't expect this to be sour, or even the equivalent of a lemon twist. And there are other notes in there too that combined with the bubbly produced a distinct "turkey stuffing" flavor. Was is celery? I don't know, but it was pretty weird to take a champagne drink and think, "Mmmm, turkey." Not completely unpleasant, but very strange. This is definitely a bitters for more savory drinks. Might be good in a bloody mary.