The Chef
Rocco Dispirito of Union Pacific

Servings
One cocktail

Ingredients
3 sugar cubes
1 ounce Lillet Blanc
Dash of Angostura bitters
2-inch-by-3/4-inch strip orange peel
4 and 1/2 to 5 ounces champagne

Instructions
Drop the sugar cubes into a flute, and add Angostura bitters. Squeeze a freshly cut piece of orange peel into the glass, run it over the rim to coat the edge with citrus oil, and then drop the peel into the glass. Add the Lillet to the glass, and slowly fill with champagne.

Photograph by Richard Pierce