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Maharaja’s Burra Peg



1 lime

4 sugar cubes

Angostura bitters

4 jiggers cognac or single-barrel bourbon, chilled

Ice-cold medium dry champagne


  1. Peel 4 long, thin curls of zest from the lime with the large channel blade on the side of a bar zester. Put the sugar cubes on a saucer and sprinkle them with droplets of bitters until they are saturated but not falling apart. Put a sugar cube in each of 4 champagne flutes.
  2. Add a jigger of cognac to each flute and fill it with champagne. Garnish with lime zest, either hanging on the rim or floating in the cocktail, and serve at once.