4 ounces very cold Champagne (or a cheap knock-off)
Strip of lemon rind
Instructions
Put the sugar in the bottom of a glass and douse with a little bitters.
Slowly pour in the champagne. (The champers will mix it up slightly; you can stir gently with a chopstick if you want but then you don’t get the neato red sugar at the bottom so that’s your business.)
Garnish with a twist of lemon peel dropped into the glass. Fancy times!