Loading page…
Serve this cocktail in a flute so the sugar cube sinks to the bottom – it will drive the bubbles upward. Prosecco, crémant and cava also work well
View original recipe on bbcgoodfood.comPut the sugar cube on a small dish, then drizzle with the bitters, turning a few times so it’s fully coated.
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.
No notes yet. Be the first to share your experience.