Bollinger, Special Cuvée Recipe

1. Chill flutes: Place Champagne flutes in the refrigerator for at least 20–30 minutes or fill them with ice water for 5 minutes, then discard the ice water and dry the glasses.

2. Prepare sugar cube: Place one sugar cube in the base of a chilled Champagne flute. Add 3 dashes of Angostura bitters directly onto the sugar cube so it soaks in and releases aromatic oils.

3. Pour Champagne: Slowly pour 5 oz (about 150 ml / 1.5 cups) of Bollinger Special Cuvée into the flute over the sugar cube to avoid excessive foaming. Pour gently down the side of the glass if needed.

4. Garnish: Twist a strip of lemon peel over the glass to express the oils, then drop the twist into the glass or rest it on the rim.

5. Serve immediately: Present the Champagne cocktail right away while effervescence and aroma are fresh.

6. For a Kir Royale (alternate service): Instead of the sugar cube and bitters, pour 1/4 oz (7–8 ml) of crème de cassis into the bottom of a chilled flute, then slowly top with 5 oz (150 ml) of Bollinger. Stir gently once with a bar spoon if necessary to integrate.