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.