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).
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.