Place the sugar cube in the bottom of a chilled champagne flute and add the bitters. Pour in the brandy and top up very slowly with champagne. Garnish with a cherry and a wedge of lemon.
Drinking these won’t guarantee you will stay looking youthful, but after a few, you certainly won’t care!
An elegant drink that was created in the 1890s by Louis Eppinger, manager of the Grand Hotel in Yokohama, Japan. The recipe includes both orange and Angostura bitters which gives the cocktail a unique flavour and works perfectly with the dry sherry and dry vermouth.