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Home > Restaurants > Recipes > Lillet Sugar-Cube Cocktail

Lillet Sugar-Cube Cocktail

Provided by: Chef Rocco DiSpirito
Served at: Union Pacific

Photo by Richard Pierce
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Ingredients

3 sugar cubes
1 ounce Lillet Blanc
Dash of Angostura bitters
2-inch-by-3/4-inch strip orange peel
4 1/2 to 5 ounces champagne

Instructions

Drop the sugar cubes into a flute, and add Angostura bitters. Squeeze a freshly cut piece of orange peel into the glass, run it over the rim to coat the edge with citrus oil, and then drop the peel into the glass. Add the Lillet to the glass, and slowly fill with champagne. (Published 2002)
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