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  • 1 white sugar cube
  • 2 dashes angostura bitters
    or other bitters
  • 2 tsp brandy
    (optional)
  • chilled champagne
    to top up
  • orange twist
    to garnish

Nutrition: Per serving

  • kcal102
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein0.3g
  • salt0.01g
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Method

  • step 1

    Put the sugar cube in the bottom of a champagne flute. Shake the bitters onto the sugar cube and let it soak in for a few seconds. Add the brandy, if using, then top up with champagne. Twist the orange peel over the top of the glass to release some of the oils, then drop into the glass to serve.

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