Author note: This recipe traditionally calls for 1 sugar cube, I use 2. Adjust according to your preference.

2 sugar cubes

5 drops of Angostora bitters

1 ounce cognac

3 1/2 ounces champagne, chilled

orange slice

1. Place the sugar cubes into a glass and add bitters.  Let the bitters dissolve the sugar. Top with cognac and champagne. Garnish with an orange slice.