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Ingredients
- 2 dashes Regan's Orange Bitters
- 4 ounces Young's Double Chocolate Stout
- 2 ounces dry sparkling wine
- 2-inch orange peel segment
Method
- For each drink, put two dashes Regan's Orange Bitters in a champagne flute. Fill flute two-thirds full with Young's Double Chocolate Stout, then top off with dry sparkling wine. Stir gently.
- Rub the rim of the glass with orange peel, and squeeze peel over the drink to release oils. Garnish with orange peel and serve immediately.
