This recipe from Josh Berner of Ripple in Washington, DC yields a simple, citrusy variation of the classic Champagne cocktail.
- For the Orange Sugar Cubes:
- 2 cups sugar
- 4 tablespoons orange juice (no pulp)
- For Each Cocktail:
- 1 orange sugar cube
- 1 dash cherry bitters (such as Fee Brothers or Bittercube Cherry Bark Vanilla Bitters)
- Sparkling wine
- Garnish: strands of shaved pear
For the orange sugar cubes: Mix the sugar and orange juice in a bowl until evenly distributed. Pour the mix into a metal mini ice cube tray or silicone candy mold and bake in oven at 200°F until hard and dry, about 1 hour. Let cool.
For each cocktail, place one orange sugar cube into flute glass. Add cherry bitters, top with sparkling wine. Garnish with strands of shaved pear.
silicone candy molds or mini metal ice cube tray