Photo by Chelsea Kyle
This variation on the Champagne cocktail skips the standard Angostura bitters in favor of herbal, honeyed Benedictine liqueur and fragrant crème de cacao.
Recipe information
Yield
Serves 1.
Ingredients
2 small sugar cubes
1 ounce Bénédictine
1 ounce crème de cacao
4 ounces chilled Champagne or sparkling wine
Preparation
Soak the sugar cubes separately, one in Benedictine, one in crème de cacao, and place them in the bottom of a champagne flute. Fill with chilled sparkling wine.
