1.5 oz. NOLET’S Silver Gin
1 Bitters-Infused Sugar Cube*
1/2 oz. Fresh Lemon Juice
Sparkling Wine or Champagne (we recommend Brut)
Lemon Twist for Garnish
Chill NOLET’S Silver and lemon juice in a cocktail shaker with ice. Strain into a coupe or flute over a bitters-infused sugar cube and top with Sparkling Wine or Champagne then garnish with a lemon twist.
BITTERS-INFUSED SUGAR CUBES
2 cups Cane Sugar
1 Tbsp. Angostura Bitters
1 tsp. Rhubarb or Peach Bitters
1/2 tsp. Lemon Zest
Preheat oven to 250 degrees. Mix all ingredients in a bowl, working in bitters until the sugar is pink and zest is incorporated completely. Pour mixture in a parchment-lined pan, spread it out evenly and compress as much as possible with another pan or spatula. Once sugar is compressed, using a sharp thin knife, score the sugar into a grid of 1/2 inch cubes. Place the pan in the oven and bake at 250′ for 25 to 30 minutes, until the sugar is set. Remove from the oven and let cool. Using a thin spatula and a knife, remove the cubes carefully. Save the crumble and broken cubes (don’t fret, there will be many) to either re-form or use for rimming glasses.
