Bubbly Bird

Bubbly Bird

By Kate Grutman

  • 1 oz Pink Pigeon Rum
  • Brown Sugar Cube
  • 1 dash Peach & Angostura Bitters
  • 1 dash Luxardo Fernet
  • Champagne (to fill glass)
  • Twist of Lemon to garnish

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.