Recipe courtesy of Geoffrey Zakarian

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 serving
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  1. Soak the sugar cube with the bitters and add the cube to a champagne flute. Add the cognac and then very slowly add the champagne, taking care not to let it foam over. As the foam rises to the top, you can reduce it by spraying lemon oils over the top of the drink with a classic lemon twist.

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