In my view, the greatest movie ever is Casablanca. I’ve watched it so many times I can pretty much recite the script. There was, however, one memorable component that I needed a recipe for, the Champagne Cocktail as ordered by Victor Laszlo, played by Paul Heinreid.
At long last I intend to try it on New Year’s Eve, 2023. The true recipe (as here) includes a sugar cube which, in deference to a spot of type 2 diabetes, I will be omitting. Mine has a Spanish twist, using Spanish brandy and Spanish Cava, as opposed to the much more expensive French ingredients.
Planning
| serves: | 1 |
| preparation time: | 2 mins |
| cooking time: | n/a |
Ingredients
- 1 sugar cube
- ¼ tsp Angostura bitters
- 10 ml Cognac/brandy
- 75 ml COLD Champage/Cava/Prosecco
- strip of orange peel
Method
Put the sugar cube on a small dish and drizzle with the bitters, turning a few times to coat all sides. Drop the cube into the bottom of a Champagne flute. To avoid the sugar, just shake a few drops of the bitters directly into a Campagne flute. Add the brandy then slowly pour in the fizz.
Pare a strip of orange peel, give it a twist and add it to the glass.
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