Toast to the new year with a cool drink that has more to it than just your ordinary champagne. This drink is a classic all the way from the Metropolitan Hotel, New York City circa 1935. It sound so simple but so classy that I imagine you’d pop right back into New Years 1934 right when they toasted in 1935 with this cocktail.
– 1 cube sugar
– Angostura bitters
– Chilled champagne
Soak sugar cube with a couple of good splashes of Angostura bitters and place in the bottom of a large champagne flute.
Fill slowly with sparkling wine.
Garnish with a lemon twist.
Recipe found on Avalon Wine.