6 ounces chilled champagne
1 cube sugar
Angostura bitters

Soak sugar cube with Angostura bitters. Place the cube in the bottom of a champagne flute. Fill with champagne. Garnish with a lemon twist.

4 ounces bourbon whiskey
4 to 6 sprigs of mint
2 sugar cubes

Put Bourbon, Mint, and Sugar into the bottom of a cocktail shaker. Muddle to dissolve sugar and blend mint leaves. Let stand for a bit to help release the mint flavor. Add ice, and shake well to chill, then strain into a glass filled with shaved ice.