Ingredients:

  • 1 white sugar cube (4g)
  • 4 dashes Angostura aromatic bitters
  • 5 oz chilled Champagne Brut (150ml)
  • 1 strip lemon or orange zest
  • 1/8 tsp edible gold luster dust (optional)

Instructions:

  1. Place the sugar cube in the bottom of a pre-chilled champagne flute and saturate it with 3 to 4 heavy dashes of Angostura bitters until completely soaked.
  2. Tilt the glass at a 45-degree angle and slowly pour the chilled Champagne down the side of the glass to maintain carbonation and prevent overflowing.
  3. Twist the citrus peel sharply over the drink to express essential oils, run the peel around the rim, and drop it into the glass.