To end our run of Yule season drinks, here is reworking of a traditional Champagne cocktail incorporating a splash of Campari, a main-stay on the list of Italian-produced bitters. This variation with its dash of color keeps the holiday spirit bright.

Epiphany
Sugar cube
Dash of Angostura Bitters
Chilled dry Champagne or sparkling wine
1/2 teaspoon Campari

Place sugar cube in the a champagne flute or stemmed wine glass. And a dash of Angostura, wait until the sugar absorbs the bitters. Top with sparkling wine and add the Campari.

Tomorrow: No way, Rosé!

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