- 1 sugar cube
- Several dashes Angostura bitters
- Lemon peel
- Orange peel
Place sugar cube in a champagne flute and saturate with bitters. Add champagne. Twist lemon and orange peel and drop into drink.
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Wet and coat oranges with sugar, then stud oranges with cloves. Put oranges in a pan and broil at 350 degrees in oven until juice begins to leave the oranges. Slice oranges into fourths and place in a heatproof punch bowl with more sugar and cinnamon. Add rum and light it on fire. Put out the fire after a few seconds with cider. Garnish with nutmeg. Serves about 24.