Mixologist Ame Brewster of Café Boulud – Palm Beach, FL
Yield: 1 cocktail
1 cube raw cane sugar
1/2 ounce Stirrings blood orange bitters
1/2 ounce VSOP Cognac
Champagne to fill
Place sugar cube in a Champagne flute. Add blood orange bitters, Cognac, and fill with Champagne. Swirl slightly with a straw or long spoon to mix.