Add Cointreau, Brandy and Sugar cube aturated with Peychaud bitters to champagne flute. Fill with your favorite champagne. Garnish with an orange twist.
Created by Tony Abou-Ganim of the Bellagio Hotel in Las Vegas.
Get everything you need for your bar from|
The Webtender's BarStore.
Copyright © 1995-2017 The Webtender.