A wee dram to start weaning us off winter!
30ml Scotch Whisky
3 drops Angostura Bitters
1 sugar cube
Place a napkin over the top of a Champagne flute, place the sugar cube on top, add 3 dashes of Angostura bitters onto the cube so it soaks into the sugar cube, then flip the napkin so the sugar cube falls into the flute.
Add the scotch, stir lightly, and top with the prosecco.