1.
Place a sugar cube into a small highball glass, and saturate with bitters.
2.
Add a single ice cube, pour in cognac, and add an orange wedge and stemmed cherry.
3.
Fill with champagne, and gradually pour in the the herbal liqueur.
- ¾ measures Cognac
- ¼ measures Bénédictine
- 2 - 3 dashes Angostura bitters
- 1 tsp Sugar
- 4 measures Champagne
- 1 Orange
- 1 Cherry