Ingredients
- 2 small sugar cubes
- 1 ounce Bénédictine
- 1 ounce crème de cacao
- 4 ounces champagne
Directions
- Soak the sugar cubes separately, one in Benedictine, one in crème de cacao, and place them in the bottom of a champagne flute. Fill with chilled champagne, preferably brut.
