Prince of Wales
3/4 oz cognac1/4 oz benedictine herbal liqueur
2 - 3 dashes Angostura bitters
1 tsp sugar
4 oz Champagne
1 orange
1 cherry
Place a sugar cube into a small highball glass, and saturate with angostura bitters. Add a single ice cube, pour in cognac, and add an orange wedge and stemmed cherry. Fill with champagne, and gradually pour in the benedictine.
