- 1 cube sugar
- 5 drops Angostura
- Champagne, prosecco or sparkling wine, cold (about 100 ml)
- 1 long lemon zest
- Soak the sugar cube with the Angostura and place at the bottom of a champagne flute. Pour the champagne. Add the lemon zest. Serve immediately.
To get ready ahead of time, you can prepare the flutes by adding the soaked sugar cube. At serving time, you only have to pour the sparkling wine and add the lemon zests.