classics · aromatic

A sugar cube soaked in bitters, dropped beneath cold Champagne and blooming with a slow rise of beads — a nineteenth-century flourish that never went out of style.

1. 1 cubeSugar cube
2. 4 dashAngostura bitters
3. ½ ozCognac (optional)
4. ChampagneTop

Served up

Soak a sugar cube with Angostura and drop it into a chilled flute. Add the cognac if using, then top with Champagne. Garnish: Lemon twist.