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
- 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.