- 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)!