Paris Sunset

• Ice
• 3/4 ounce Dubonnet Rouge
• 3 drops of Angostura bitters
• 1 1/2 teaspoons sugar
• 3 ounces chilled Champagne

1. Fill a cocktail shaker with ice.
2. Add the Dubonnet, bitters and sugar and shake well.
3. Strain into a chilled flute and top with the Champagne.

drops, sugar, champagne

Taken from www.foodandwine.com/recipes/paris-sunset (may not work)