One of the oldest cocktails dating to the mid-1800s — a sugar cube soaked in Angostura bitters, cognac, and brut champagne. Simple, elegant, and endlessly festive.
Prep5 minutes
Serves1 cocktail
Ingredients
1 sugar cube
3 dashes Angostura bitters
1 oz cognac
4 oz brut champagne
1 orange peel twist
Instructions
1. Coat the sugar cube with Angostura bitters and drop into a chilled champagne flute.
2. Pour the cognac over the soaked sugar cube.
3. Slowly top with chilled brut champagne.
4. Express an orange peel twist over the drink and discard.
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