1 cube Sugar cube
1⁄2 oz Puerto Rican Rum, Ron del Barrilito 3 Star
1⁄4 oz White Crème de Cacao, Marie Brizard
3 oz Champagne (to top)
Instructions
Soak cube with bitters and put into flute, stir rum & cacao and add to flute, top with champagne.
History
Original recipe listed Moet, Bacardi Ron superior, white creme de cacao, and bittered sugar cube. Ratios unknown.