I used my favorite inexpensive bottle of Cava (Jaume Serra Cristalino Brut Cava) to concoct this cocktail. Simply place one sugar cube in a chilled champagne flute, then saturate the cube with 2-3 dashes of Peychaud's bitters. Fill the glass with champagne, prosecco or cava and then float a spiral of lemon peel on top. Simple as that and you're all set for the most fabulous party or just an evening of channel surfing.
Notes from the Weekend & a Few Lovely Links
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