Bubbly Bird

Bartender/MixologistBar/CompanyLocationSeasonView
Kate GrutmanN/AN/AN/A
Ingredients
1 ozPink Pigeon Rum
1 fillChampagne
1 dashAngostura bitters
1 dashPeach bitters
1 dashLuxardo Fernet

Garnish

Lemon twist

Glassware

Champagne Flute

Preparation Instructions

Dash each bitter and the Fernet over sugar cube in base of Champagne glass so that the sugar is fully saturated with mixture. Add Pink Pigeon Rum and top with chilled Champagne. Garnish with a twist of lemon.

Notes

Bartender's personal cocktail- contact if changing ingredients.