Champagne is lovely on its own, but sometimes you want a little something extra. This recipe ups the excitement. Peychaud bitters aren’t the same as Angostura bitters (the kind you find at most bars outside Louisiana), and the unconventionality of the ingredients is part of the fun. (You can fake it with Angostura bitters and a splash of orange water but the real thing is worth the search.)
1/2 oz Cointreau
1/2 oz Presidente Brandy
1 cube Sugar
4 oz Champagne
Add Cointreau, Brandy and Sugar cube aturated with Peychaud bitters to champagne flute. Fill with your favorite champagne. Garnish with an orange twist.
Created by Tony Abou-Ganim of the Bellagio Hotel in Las Vegas.
Recipe courtesy Webtender
My Lord, Cindy. You win for elaborate though no doubt yummy drinks. How’d it taste?
A confession: I didn’t have the New Orleans bitters myself. Next time I need to plan ahead and order a bottle — they sell it online even.
But still, I made the drink with regular bitters, and it was mighty tasty. And like the classic champagne cocktail, which also features a sugar cube dissolving in the bubbly, it makes for a festive visual to watch the bubbles spring out of the cube and the sugar gradually melt into the drink.
I give it four and a half lemon twists out of five.
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