Cocktail Week comes to a close with a delightfully festive drink for your end of the year celebration. Here’s a 2014 full of adventure and growth! Happy New Year!
Champagne (or other sparkling wine)
Rhubarb bitters (I use Fee Brothers)
Note: a tradition champagne cocktail uses Angostura bitters and makes a fine drink. I was gifted rhubarb bitters and found the tart bite appealing. You do your thing. I trust your judgement.
Place sugar cube in the bottom of a champagne flute. Splash 2-3 dashes of bitters directly onto the sugar cube and let soak for a moment; the sugar cube will begin to break down. Pop open chilled champagne and pour over sugar cube into glass. Make a toast and drink!
Curious about variations? Cooking Light has some fun idea ideas.