Is there anything more stylish than arriving at a party and being greeted with a gorgeous classic cocktail? This is as stylish and simple as they come.
Ingredients
- 1 sugar cube
- ¼ tsp Angostura bitters
- 10ml cognac
- 75ml Champagne
- strip of orange peel, to garnish
Method
Put the sugar cube on a small dish, then drizzle the bitters into the cube, turning a few times so it’s fully soaked through. Drop the cube into a champagne flute, then top up with the cognac. Slowly pour over the champagne. Twist the orange peel over to express the oils, then discard or loop around the stem of the glass.
