• A part of brandy;

• A part of Madeira wine (or white muscat)

• Three drops of Curaçao per cup;

• Two pinches of Angostura Bitters per cup;

• Cold Brut Champagne;

• An orange slice;

• Ice cubes;

​

​

1. Place five ice cubes in the shaker, add brandy, Madeira wine, Curaçao drops and Bitters drops.

2. Shake well and pour into a chilled champagne flute.

3. Complete with champagne and decorate with the orange slice.