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Angostura Bitters200ml
200mlItem price
£11.50Price per unit
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The classic spritz
The contrast of bitters and sugar balances the ripe fruit and biscuity notes of the Champagne.
Nick Grimshaw prepared this recipe for Angela Hartnett and guest Dolly Alderton on episode 5, season 2 of Dish, the Waitrose podcast. It was served with this Tuscan-inspired fish stew.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Serves1
- CourseDrink
- Prepare5 mins
- Cook-
- Total time5 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 3 dashes Angostura Bitters
- Waitrose Brut NV Champagne, to top up
- 1 lemon twist
Method
Soak a sugar cube in 3 dashes Angostura Bitters and drop into a flute. Top up with Waitrose Brut NV Champagne and garnish with a lemon twist.
Book a slot to see product availability at your nearest Waitrose & Partners store
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Waitrose Brut NV Champagne75cl
75clItem price
£23.99Price per unit
£23.99/75cl0 added
0 in trolley
Quantity of Essential Lemon in trolley 0
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Essential Lemoneach
eachItem price
35pPrice per unit
35p each