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