Ingredients (Serves 1)

• 1 sugar cube
• 2 dashes of
• Angostura bitters
• 20ml/3⁄4fl oz cognac
• Chilled champagne to fill the flute
• Optional lemon twist

Place a sugar cube on a spoon and pour over the Angostura. Drop the soaked cube into a champagne flute and add the cognac. Top the glass up with chilled champagne. Add a twist of lemon peel if desired. As you drink it, the flavour changes from dry to sweet.