It's my favourite day of the week again and if I weren't on poxy antibiotics, I would be making myself a nice Classic Champagne Cocktail tonight. My budget does not stretch to champagne, naturallement, I use dry cava or dry prosecco instead. I use brown sugar cubes, only because I think they look nicer- you can just use granulated sugar if you have no sugar cubes. You will need :
1 sugar cubeAngostura bitters (3 drops)
1 teaspoon brandy
chilled champagne
lemon slice to garnish.
Let the three drops of bitters soak into the sugar cube and place in the bottom of a flute. Pour the brandy in and top with the champagne. Garnish with the lemon slice. No need to stir but if you really feel you have to, do it gently so that the bubbles do not dissipate.
Yum yum, can't wait until next weekend.
Yum yum, can't wait until next weekend.
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