- 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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Mix rum and pineapple juice with cracked ice in a shaker or blender and pour into a chilled highball glass. Top off with blackberry brandy.