• 1 Whole Sugar Cube (white)
  • 2 Whole Orange Bitters
  • 30 ml Dubonnet
  • Champagne – to top up
  • 1 Twist Lemon Zest

Add sugar cube (white), orange bitters and dubonnet into a champagne glass. Top up with champagne. Garnish with lemon zest.


The drink, which appears in the 1930 Savoy Cocktail Book, adds a half ounce of Dubonnet Rouge to the usual formula of Champagne, sugar and Angostura bitters