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.
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Reference Library
Champagne Celebration
From 101 Champagne Cocktails, by Kim Haasarud
Ingredients:
- 1 sugar cube
- Peychaud's bitters
- 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.
