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Servings:
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1
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Author Notes:
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Here's a liquid Latin masterpiece. It originates from the Lima Country Club, where I stayed on my travels en route to Cacao, Machu Picchu, and the Upper Amazon. After a day of visiting the varied museums of Lima, including the incredible Gold Museum with its thousands of pieces of pre-Columbian artifacts, I would remove myself to the bar at the country club and enjoy a Champagne Padre. This recipe is my personal adaptation (the original contains Benedictine). I like the combination of champagne and bitters, and find it much more stimulating to the appetite than sweeter champagne cocktails.
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Ingredients:
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1 teaspoon superfine sugar
2 dashes aromatic bitters
1 ounce cognac
3 ounces champagne
lemon peel
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Instructions:
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In a champagne glass, stir together the sugar, bitters, and cognac until the sugar dissolves. Add the champagne and stir once. Garnish with a long spiral lemon peel.
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Recipes 
