Garnish:
Lemon zest twist
How to make:
RUB sugar cube with lemon zest, coat with dashes of bitters and drop cube into chilled glass. POUR chilled cognac and liqueur over soaked cube and TOP with chilled champagne.
| 1 cube | Brown sugar |
| 2 dash | Angostura or other aromatic bitters |
| 1⁄2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Grand Marnier liqueur |
| Top up with | Brut Champagne |
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Our comment:
More interesting than a Classic Champagne Cocktail.
History:
Our page on the Champagne Cocktail gives more information on the history of this classic cocktail and its variants.
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