Ingredients:

  • 120 ml (4 oz) Chilled Brut Champagne or Dry Sparkling Wine
  • 15 ml (0.5 oz) Cognac or high-quality Brandy
  • 1 White sugar cube
  • 3 Dashes Angostura bitters
  • 1 wide strip of Lemon peel (pith removed)
  • 1 Maraschino cherry

Instructions:

  1. Place the sugar cube on a small napkin or directly into the bottom of the chilled champagne flute. Saturate the cube with 3 dashes of Angostura bitters until it is completely soaked and turns a deep reddish-brown.
  2. Carefully pour 15 ml (0.5 oz) of Cognac into the glass. The spirit will begin to dissolve the outer layer of the sugar cube, creating a flavorful syrup base.
  3. Slowly top the glass with 120 ml (4 oz) of chilled Champagne. Tilt the glass slightly while pouring to minimize foam-over and preserve carbonation.
  4. Hold the lemon peel over the glass and twist it sharply to express citrus oils onto the surface. Wipe the rim with the peel, drop it into the glass, and garnish with a maraschino cherry.