1 oz of dubonnet french vermouth (or sweet vermouth)
1 tsp of sugar
Champagne
2 dash of Angostura bitters
In a wine glass, add the bitters to the sugar. Then add the dubonnet and a tsp. of ice. Fill the glass with champagne, stir gently and garnish with a twist of lemon peel.
Serve in flute glass.
Garnish with lemon zest twist.