- 1 sugar cube or 1/2 teaspoon sugar
- 6 dashes bitters
- 1/2 ounce brandy
- 1/2 cup chilled Champagne
- Fresh rosemary sprig and fresh or frozen cranberries, optional
- Place sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries. Yield: 1 serving.
Originally published as Champagne Cocktail in The Taste of Home Cookbook 2007
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