4 oz of Champagne
3/4 oz of Cognac
1/4 oz of benedictine herbal liqueur
1 tsp of sugar
1 of cherry
1 of orange
2-3 dash of Angostura bitters
Place a sugar cube into a small highball glass, and saturate with angostura bitters. Add a single ice cube, pour in cognac, and add an orange wedge and stemmed cherry. Fill with champagne, and gradually pour in the benedictine.