- 50 ml Cognac
- 2 dashes Angostura Bitters
- 10 ml sugar
- 20 ml Noilly Prat Amber
- 1 slice dried orange
Preparation time: 5 min
- Pour all the ingredients (except the dried orange) into the mixing glass.
- Fill with ice cubes and stir with the bar spoon for around twenty seconds.
- Pour the mixture into the champagne glass.
- Garnish with the dried orange slice.