The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Maharaja’s Burra Peg

Ingredients

1 lime

4 sugar cubes

Angostura bitters

4 jiggers cognac or single-barrel bourbon, chilled

Ice-cold medium dry champagne

Directions

  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.