from Damon Lee Fowler, From The Savannah Cookbook (Gibbs Smith/2008)
4 sugar cubes
4 jiggers cognac or single-barrel bourbon, chilled
Ice-cold medium dry champagne
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.
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.