Hey Sugar

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Flute glass
• Ice: no ice
• Garnish: Sprinkle dried rose blossom on the surface of the cocktail
• ABV: 12%

Ingredients

• sugar cube — 1 cube
• Difford's Margarita Bitters — 6 drop
• St. Germain Elderflower Liqueur — ⅓ oz (10 ml)
• Brut Champagne — 4 oz (120 ml)

How to make it

1. Drip one drop of bitters on each side of the sugar cube plus 2 more drops on the last face.
2. Drop the bitters-soaked sugar cube into a chilled glass.
3. Then pour other ingredients over cube.

A cocktail with champagne and bitters.

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