1. Moisten the sugar cubes with a dash or two of bitters and drop into each champagne flute.
2. Add the juice, Campari and Pama to the sugar cube and stir to mix.
3.Gently pour in the champagne, stir once and serve with the orange peel.
Create this cake's lava center by burying ice cream bars in the batter.
22 Restaurant Meals Made Healthy