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Written by Administrator
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Friday, 13 July 2007 |
12.5ml Cognac
12.5ml Cointreau
Dash of Peychard Bitters
1 Sugar cube
Champagne
Soak the sugar cube in the Peychard Bitters. Place into a Champagne flute with other ingredients and top with chilled champagne
Garnish with an orange twist
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Last Updated ( Friday, 13 July 2007 )
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