Sparkling Cognac
Method
Put the brown sugar in a chill Coupette glass.
Cover the sugar with a couple dashes of Angostura® Bitters.
Add the Courvoisier® VSOP.
Top-up with chilled champagne.
Glass
Coupette
Ingredients
Small brown sugar cube
Couple of dashes of Angostura® Bitters
2.5 parts Courvoisier® VSOP
Champagne
