It's a rum business when the classic fizz gets the Crusta treatment.
"This drink's DNA is related to a classic Champagne Cocktail," says Matthew Bax, owner and concierge of new Melbourne speakeasy Bar Exuberante, "but I wanted to make the rum the real star." Bax says it's "unashamedly decadent", and we're inclined to agree. Bar Exuberante, 438 Church St, Richmond, (03) 9428 0055
Pour 5ml lemon juice into a coupette, swirl it around, then pour out and reserve. Coat the inside of the coupette with caster sugar, shaking out excess. In a shaker or mixing glass, shake 25ml Angostura 1919 rum and 25ml Zacapa 23 rum, the lemon juice and a dash of Angostura bitters over block ice. Double strain into the coupette, top with Champagne, garnish with an orange twist and serve.