Place the sugar cube in a chilled champagne flute and moisten with a few dashes of bitters. Add champagne. Garnish with the lemon twist.
Adapted from Straight Up Or On the Rocks by William Grimes (North Point Press, 2001).
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.