Paris Sunset


  • 3 ounce(s) chilled Champagne
  • 0.75 ounce(s) Dubonnet Rouge
  • 3 drop(s) of Angostura bitters
  • Ice
  • 1.5 teaspoon(s) sugar

Fill a cocktail shaker with ice. Add the Dubonnet, bitters and sugar and shake well. Strain into a chilled flute and top with the Champagne.

View full recipe at Food & Wine


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