Photograph: Martin Poole
- 1 sugar cube
- 2 dash of Angostura bitters
- 2 tbsp brandy
- 100 ml Champagne
- 1 orange, thinly sliced to garnish
- 1 cocktail cherry, to garnish
Place one sugar cube in a Champagne flute. Add two to three dashes of angostura bitters, until the sugar cube has dissolved.
Add two tablespoons of brandy, then top up the flute with Champagne (or other fizz of your choice). Garnish your drink with an orange slice and maraschino cherry.