A lovely Christmas drink, made here with India. The sugar cube helps drive the bubbles up, so it’s super fizzy – and it gets sweeter as the sugar dissolves.
Ingredients
Serves 1
- 1 sugar cube
- A few drops of Angostura bitters
- 10ml cognac (I used fine champagne cognac)
- About 75ml champagne (or cava)
Method
- Shake a few drops of bitters over the sugar cube and drop it into the bottom of a champagne glass.
- Add the cognac.
- Top up with champagne and watch the bubbles rise.
Jules’s tip
Trust me, these are strong.
Cheers! – Jules x