Spiced Champagne cocktail

Name: Spiced Champagne cocktail
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 6 brown sugar cubes (La Perruche Pure Cane Rough Cut Cubes are ideal); Angostura Bitters; 750 ml Champagne

Orlando Murrin's deliciously simple Champagne cocktail based on a classic, but with a festively-spiced twist.

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Serves6
CourseDrink
Prepare10 mins
Cook5 mins
Total time15 mins
PlusCooling

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6 brown sugar cubes (La Perruche Pure Cane Rough Cut Cubes are ideal)
Angostura Bitters
750ml Champagne

For the spiced brandy

1 Pared strip of orange peel, about 2 x 3cm, pith removed
½ a vanilla pod, split
1 cinnamon stick
4 cloves
A good grating of nutmeg
Cooks' Ingredients Mace
180ml Cognac

Make the spiced brandy ahead by heating all the ingredients in a small pan until steaming but not boiling. Turn off the heat and leave to steep, covered, until cool (about an hour). Strain the brandy into a small jug. You should have about 150ml (6 x 25ml measures). Meanwhile, chill the Champagne and 6 Champagne coupes or flutes.
When ready to serve, put a brown sugar cube into each glass (choose bigger or smaller as you prefer) and shake in 2 dashes Angostura Bitters. Add a 25ml measure of the cooled spiced brandy, top up with Champagne and enjoy the bubble display before wishing everyone a Happy Christmas.

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