“In a chilled Champagne flute, put a small sugar cube and in it soak 2-3 drops of bitters, then add enough brandy to cover the cube – or a bit more!
Top up with Prosecco or Champagne, either is acceptable, except I prefer the former as the mix of brandy obliterates the delicate taste of a Champagne.
The combination of deliciousness, potency, and refreshing qualities make it into my Top 10.”
—From CHARLIE & THE COCKTAIL FACTORY, by cocktail connoisseur Charles Meynell of Breedon Hall, Derby, England. www.breedonhall.co.uk