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
Prep:5 mins
Serves 1
1 sugar cube¼ tsp bitters10ml cognac75ml cold champagnestrip of orange peel
STEP 1Put the sugar cube on a small dish, then drizzle with the bitters, turning a few times so it’s fully coated.STEP 2Drop the cube into a champagne flute, then top up with the cognac. Slowly pour over the champagne.STEP 3Twist the orange peel over to express the oils, then discard or loop around the stem of the glass.
