Refreshing Beverage of the Week
By Rocco Dispirito of Union Pacific
Ingredients
3 sugar cubes
1 ounce Lillet Blanc
Dash of Angostura bitters
2-inch-by-3/4-inch strip orange peel
4 and 1/2 to 5 ounces champagne
Procedure
Drop the sugar cubes into a champagne flute, and add Angostura bitters. Squeeze a freshly cut piece of orange peel into the glass, run it over the rim to coat the edge with citrus oil, and then drop the peel into the glass. Add the Lillet to the glass, and slowly fill with champagne. Toast something good!
