Place the bitters-soaked sugar cube in a white wine glass. Add a few ice cubes and the Dubonnet. Top with brut and garnish with a lemon peel.

• ¾ oz brandy
• 1 sugar cube
• 3 drops Angostura bitters
• brut Champagne

Drip the bitters onto the sugar cube and place it in a champagne flute. Add the brandy and fill with brut. Orange peel garnish.

• 1 ½ oz añejo rum
• 1 oz honey syrup
• ¾ oz lime juice
• 1 oz prosecco or brut Champagne
• 2 dashes Angostura bitters

Shake the rum, honey syrup, and lime juice and strain into a cocktail glass. Top with the prosecco and float the bitters. Fresh mint leaf garnish.

• 1 ½ oz Cognac
• ¼ oz maraschino
• 4 1-inch square cubes of pineapple
• 2 strawberries
• ¼ oz simple syrup
• 3 dashes Angostura bitters
• brut Champagne

Muddle the fruit with the maraschino, bitters, and syrup in a cocktail shaker. Add the Cognac and ice, and shake. Double-strain into an ice-filled highball glass and top with brut. Lemon peel garnish.