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2 oz. brandy
1 dash Cointreau
1 dash Angostura bitters
Sparkling wine
Ice
Tools: mixing glass, barspoon, strainer
Glass: flute
Garnish: sugared rim
Prepare the glass by rubbing a lemon slice around the rim and dipping it in superfine sugar. Combine brandy, Cointreau and bitters in mixing glass with ice. Stir, strain into a glass and top with sparkling wine.
Adapted from The Savoy Cocktail Book, 1930
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