Ingredients

  • 1 sugar cube
  • 2 dashes angostura bitters
  • 2 tbsp brandy
  • 100ml champagne
  • 1 orange, thinly sliced, to garnish
  • 1 cocktail cherry, to garnish

Method

  1. 1

    Place the sugar cube in a champagne flute. Add the angostura bitters and stir until the sugar has dissolved.

  2. 2

    Add tthe brandy, then top up the flute with champagne. Garnish with the orange slice and cherry.

Nutritional Details

Each serving provides
  • Energy 754kj 180kcal 9%
  • Fat 0.1g <1%
  • Saturates 0.0g 0%
  • Sugars 7.7g 9%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

5.2g carbohydrate 0.1g fibre 0.3g protein

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