Ingredients:

  • 120 ml chilled Brut Champagne
  • 15 ml Cognac or Brandy
  • 1 white sugar cube
  • 3 dashes Angostura bitters
  • 1 long strip of lemon peel (pith removed)
  • 0.1 g edible gold flakes

Instructions:

  1. Place the sugar cube on a small plate and saturate it with 3 heavy dashes of bitters until it is completely stained red. Use a bar spoon to gently drop the saturated cube into the bottom of a chilled champagne flute.
  2. Slowly pour the Cognac down the side of the glass so it sits around the sugar cube, allowing the spirit to begin the slow dissolution process.
  3. Tilt the glass at a 45-degree angle and pour the chilled Champagne very slowly against the inner wall to preserve carbonation. Fill until the glass is 3/4 full.
  4. Express the oils of the lemon peel over the glass by twisting it sharply. Rub the peel along the rim, drop it into the drink, and finish with a pinch of edible gold flakes.