1.
Soak one sugar cube in a champagne flute with bitters.
2.
Add champagne and cognac.
3.
Squeeze in a twist of lemon and discard.
4.
Garnish with half a slice of orange.
- 3 measures Champagne
- ⅓ measures Cognac
- 2 dashes Angostura bitters
- 1 tsp Sugar