Yield: 2 cocktails
- 14 ounces Champagne
- 2 sugar cubes (I like La Perruche pure cane, rough-cut cubes)
- Bitters (Angostura is a classic; I also just bought Dutch's Colonial)
- twist of lemon
Put one sugar cube in each of two champagne flutes. Soak the sugar cube in bitters and then pour the champagne over it. Garnish with the lemon twist.
If you're feeling lazy or don't have sugar cubes, you can simply add about a teaspoon of sugar and a splash of bitters to your champagne, stir and add the twist.