1818 Recipe

Set up sugar cube

Place a sugar cube gently into the bottom of a chilled champagne flute.

Add 2 dashes of Angostura bitters directly onto the sugar cube so the cube soaks up the flavor.

Measure 1/2 oz cognac with a jigger and pour it slowly over the sugar cube and bitters in the flute.

Measure 1/4 oz orange curaçao and add it to the flute. Allow the sugar cube to start dissolving in the spirits.

Carefully top the flute with 4 oz of chilled brut Champagne (or dry sparkling wine). Pour slowly down the side of the glass or over the back of a bar spoon to preserve carbonation and avoid foaming over.

Use a bar spoon to gently stir once if needed to help the sugar dissolve, but avoid vigorous stirring to keep bubbles.

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down and giving it a quick pinch over the flute, then drop the twist into the glass as garnish.

Serve immediately while still effervescent.