New Year's Champagne
Nothing closes out the year like a little bubbly.
- 1 sugar cube
- ¼ tsp Angostura bitters
- 10 ml cognac
- 75 ml cold champagne
- strip of orange peel
Place the sugar cube on a small dish and drizzle the bitters over it. Flip and turn the cube a bit so it gets a full coating.
Drop the sugar cube into a champagne flute and top it up with the cognac. Slowly pour the champagne over both.
Twist the orange peel over the flute, then loop it around the stem.