Makes 1 serving

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1 sugar cube

2 to 4 drops Angostura bitters

1/2 to 1 ounce cognac or other good-quality brandy (optional)

3 ounces chilled champagne (may substitute other brut-style sparkling white wine)

Twist of lemon peel, for garnish

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1. Chill a champagne flute.

2. Place the sugar cube in a small cup; let the drops of Angostura bitters (to taste) fall on it, so the cube is soaked.

3. Add the cognac or brandy, if desired (to taste), and the bittered sugar cube to the flute, then top with the champagne.

4. Run the lemon peel (exterior) around the rim of the glass, then drop it into the drink.

Per serving: 90 calories, 0 g protein, 6 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 5 g sugar

- Adapted from Cocktails: The Bartender's Bible, by Simon Difford (11th edition, Firefly Books, 2013).

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