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A Champagne Cocktail to Ring in the New Year

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It’s 2011, so I think a toast to the new year ahead is in order. Throw in some chocolate-covered strawberries from Bubor Cha Cha in Chinatown and you’re on your way to a good night.

  • 4-5 oz Champagne (any other sparkling wine will do)
  • 1 tsp cane sugar (or 1 sugar cube)
  • 4 dashes Angostura bitters
  • Orange Peel (about 2 inches)

Pour the sugar into the bottom of a champagne flute and add the bitters directly on top.  Pour in your champagne, and top with the orange peel.  Let sit for a minute (if you can stand the wait!) to let the sugar begin to dissolve and the orange peel give off its essence.

Happy eating (and drinking)!


About Summer

A lover of food wine and all things fun and fabulous!

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