Place sugar cube in a small bowl or saucer. Douse cube with 3 dashes of bitter to soak. Drop sugar cube into champagne flute or coupe.
Pour 1 ounce cognac over top.
Tilt glass at an angle and gently pour champagne down side of glass.
Express orange peel over top, then discard.
Serve immediately.
Video
Notes
One standard 750mL bottle of champagne will make 6-8 cocktails.If you do not have angostura bitters, you can use Orange angostura bitters and skip the expressing of the orange zest before serving.
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