4 cubes white sugar
12 dashes Angostura Aromatic Bitters
4 stemmed cherries
1 oz. Hennessy VSOP
1 bottle Moët & Chandon Brut Imperial, chilled
Place a sugar cube in the bottom of each champagne flute. Soak each cube with 4 dashes
of bitters. Add a cherry to each glass. Cover with ¼ oz. Hennessy VSOP and top each glass slowly with Moët & Chandon Champagne.