Recipe
- 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.
History
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
