Casa Santo Domingo

• 1 ounce dark aged rum
• 1/4 ounce Cointreau
• 6 dashes of Angostura bitters
• 6 dashes of Peychauds bitters
• Ice
• 5 ounces chilled Champagne or Prosecco
• Orange twist, for garnish

1. In a cocktail shaker, combine the dark rum with the Cointreau and bitters.
2. Add ice and shake well.
3. Strain into a chilled flute and top with the Champagne.
4. Garnish with an orange twist.

bitters, bitters, orange twist

Taken from www.foodandwine.com/recipes/casa-santo-domingo (may not work)