1 cup superfine sugar
1 Tbsp. (1/2 fluid oz.) Woodford Reserve® Sassafras and Sorghum Bitters
Combine sugar and bitters in a bowl and stir until liquid is evenly distributed. Heat oven to 250 degrees F. Line an oven-safe baking pan with parchment. Pour the sugar onto the parchment paper. Pack the sugar into the base of the pan very tightly with a spatula. The mixture should be about 1/2 inch thick.
Using a thin knife, score the sugar into a grid of cubes of the size you want, slicing all the way through the layer of sugar. Place the pan in the oven to dry for one hour.
Remove the pan and let cool for 10 minutes.
Break up the cubes. Pull the sugar cubes out of the pan and break them apart with your hands. Store cubes in an airtight container. Serve with champagne.
This recipe is adapted from Food52’s Carey Nershi’s Angostura Sugar Cubes for Champagne Cocktails.