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 oz Dubonnet rouge
• 1 sugar cube soaked with Angostura bitters
• brut Champagne

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
• ¾ oz Cointreau
• ¾ oz Jamaican rum
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a cocktail glass.

• 1 ½ oz brandy
• 1 oz sweet vermouth
• ¼ tsp simple syrup
• 2 dashes Angostura bitters

Shake and strain into a cocktail glass.