- 6 sugar cubes
- Bitters
- 6 teaspoons Cognac
- 6 tablespoons Grand Marnier or other orange liqueur
- 1 750-ml bottle chilled champagne (preferably extra dry)
- 6 orange peel strips
- Sprinkle each sugar cube with 2 dashes of bitters. Place 1 sugar cube in each of 6 champagne flutes. Pour 1 teaspoon Cognac over each sugar cube. Add 1 tablespoon Grand Marnier to each glass. Fill glasses with champagne. Garnish glasses with orange peel strips and serve.