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PREP 5min
READY IN 5min
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This recipe is adapted from the website of the International Bartenders Association.
9 cl (90 ml) (3 oz) Champagne
1 cl (10 ml) (1/3 oz) Cognac
2 dashes Angostura bitters
1 sugar cube
GARNISH
cocktail cherry, optional
orange peel, optional
Saturate the sugar cube with two dashes of Angostura bitters, then put it into a champagne flute.
First pour in the Cognac, then the Champgane.
Garnish with a cocktail cherry and an orange peel, if desired.
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