Ingredients
Chilled Champagne90 ml
Cognac10 ml
Angostura Bitters
Sugar Cube
Orange Zest
Maraschino Cherry
Glassware
Champagne flute
Chilled.
Method
- 1
Place a sugar cube in the bottom of a chilled Champagne flute.
- 2
Saturate the sugar cube with 2 dashes of Angostura bitters.
- 3
Add the cognac.
- 4
Slowly and gently pour chilled Champagne down the side of the glass to preserve the bubbles.
- 5
Garnish with an expressed orange zest twist and a maraschino cherry on the rim.
From the Bartender
The sugar cube is not just sweetener - as it slowly dissolves, it acts as a nucleation point, creating a continuous stream of fine bubbles rising through the glass. Use a good-quality Brut Champagne or Champagne-method sparkling wine for the best result.
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