Champagne Cocktail
From: PS 7 Restaurant, Washington, DC
2008-01-15
Chris Shenton

This had a great fragrance and seemed like it would be ideal on a hot
sunny day; I imagine you could go through bottles of wine in this way.
PS 7 used a moderately dry Proseco instead of true Champagne.

1	flute	Sparkling Wine, moderatly dry (Proseco, Cava, Champagne)
1	cube	Sugar Cube, sugar-in-the-raw, demarara, rustic
1	splash	Bitters (PS7 used Angostura)
1	twist	Lemon Peel

Drop the Sugar Cube into the wine flute.
Drip Bitters to wet the cube, maybe a quarter to half teaspoon.
Fill with Sparkling Wine.
Twist up Lemon Peel to release aromatic oils,
rub rim of glass wit Peel, drop in flute.

Give the glass a good close smell and let the bubbles tickle your
nose.  Drink.