This cocktail debuted in Las Vegas on the Bellagio hotel's first holiday menu and should accompany the toast, "To good health, good fortune, and infinite happiness!" Created by Tony Abou-Ganim, the Modern Mixologist.
From 101 Champagne Cocktails, by Kim Haasarud
1 sugar cube
½ ounce Hennessy VSOP Cognac
½ ounce Cointreau
Chilled Schramsberg sparkling wine or champagne
Long orange twist, for garnish
Soak the sugar cube in Peychaud's bitters and drop into a champagne flute. Add the cognac and Cointreau. Slowly fill with sparkling wine or champagne and garnish with long orange twist.