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Manischewitz and bubbly is the drink at hand, blushing darkly in a flute glass with a jag of lemon peel.
Serves one. 1 cane sugar cube 4 drops Angostura bitters 15ml cognac 5ml Grand Marnier 100ml champagne Orange peel and gold leaf (optional), to garnish Put the sugar in a chilled flute glass, add the bitters and soak.
Shake and double strain into a flute glass.
Strain the cocktail into a flute glass filled with ice.
Place the sugar cube at the bottom of the flute glass.
Turn the straight lines into curves etc. Carefully erase the sketch and draw inside the flute glass the contents or garnishing.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com