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Ingredients

Method

  • STEP 1

    Put the sugar cube on a small dish, then drizzle with the bitters, turning a few times so it’s fully coated.

  • STEP 2

    Drop the cube into a champagne flute, then top up with the cognac. Slowly pour over the champagne.

  • STEP 3

    Twist the orange peel over to express the oils, then discard or loop around the stem of the glass.

Recipe from Good Food magazine, November 2021

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