• 3/4 oz cognac
    1/4 oz benedictine herbal liqueur
    2 – 3 dashes Angostura bitters
    1 tsp sugar
    4 oz Champagne
    1 orange wedge
    1 cherry

Place a sugar cube into a small highball glass, and saturate with angostura bitters. Add a single ice cube, pour in cognac, and add an orange wedge and stemmed cherry. Fill with champagne, and gradually pour in the benedictine.