Ingredients:

  • 4 oz Champagne or Sparkling Wine (chilled)
  • 1 white cane sugar cube (approx. 4g)
  • 4 dashes Angostura Aromatic Bitters
  • 0.5 oz Cognac or Brandy
  • 1 strip lemon peel
  • 1 maraschino cherry

Instructions:

  1. Place one white sugar cube into the bottom of a pre-chilled Champagne flute.
  2. Saturate the sugar cube with 4 dashes of Angostura bitters until it turns mahogany. Add the 0.5 oz of Cognac to the glass if using.
  3. Tilt the glass at a 45-degree angle and slowly pour the chilled Champagne down the side to minimize foam and preserve carbonation.
  4. Twist the lemon peel over the glass to release essential oils, then garnish with the peel and a maraschino cherry.