This is a build-in cocktail. A little bit fancy. Reminder: please be careful when you pour the champagne over the sugar cube because it will be poured.

• 4 – 5 dashes Angostura bitters
• 1 sugar cube
• Champagne to top
• Garnish: Lemon peel

Put the sugar cube bottom of the flute glass and pour over the bitters. If you don’t want the additional bitter bottom of the glass you can use a napkin. Place sugar on the napkin then adds 4 – 5 dashes of Angostura then put it at the bottom of the glass. Then pour over the champagne to the top.