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Bitter Sweet Champagne

This cocktail was first introduced at the Metropolitan Hotel in New York City in 1935. You can taste the old Hollywood glam.


1 fluid ounces angostura bitters

6 fluid ounces champagne

1 whole sugar cube


Soak the sugar cube in the Angostura bitters for at least one hour or until most of the bitters is absorbed.

Pour champage into a chilled champagne flute. Add bitters-soaked sugar cube.

Optional: Garnish with a lemon twist.

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