- 1 ounce dark aged rum
- 1/4 ounce Cointreau
- 6 dashes of Angostura bitters
- 6 dashes of Peychaud’s bitters
- 5 ounces chilled Champagne or Prosecco
- Orange twist, for garnish
How to make this recipe
In a cocktail shaker, combine the dark rum with the Cointreau and bitters. Add ice and shake well. Strain into a chilled flute and top with the Champagne. Garnish with an orange twist.