Chicago

Use 2:1 rich simple syrup for its listed portion.

Select and pre-chill a champagne flute.

Moisten the outside rim of the flute with orange juice, then dip it into sugar to coat.

In a mixing glass, combine the cognac, Ferrand Dry Curaçao liqueur, rich sugar syrup, and Angostura Aromatic Bitters. Stir these ingredients with ice until well-chilled.

Strain the mixture into the prepared chilled champagne flute.

Top with chilled brut champagne or sparkling wine.

No additional garnish is needed, as the sugared rim serves as the garnish.