To make, first soak the sugar cubes in the bitters. I put them on a plate or small dish and let the sugar absorb the juices and flavors.
Peel a small strip of lemon. Remove any pulp. Twist the lemon peel and hold for a few seconds until the peel holds the twist shape.
Place sugar cube in bottom of champagne flute.
Top with chilled champagne.
Garnish with lemon twist.