Maharajah's Burra Peg
 

Very large balloon wine glass or water goblet
1 sugar cube
Dash of Angostura bitters
1 small to medium lime
4 ounces / 120ml brandy (!)
8 ounces Champagne (!!)

Place the sugar cube in the balloon glass. Dash the Angostura bitters on the cube.

Starting at one end, peel the lime into one long, continuous spiral. Drop the peel into the glass. (Make Ray's drink with the lime juice.)

Pour the brandy into the glass. Pour the Champagne into the glass. Serve.

If you pour the brandy, and let the drink sit for a while before adding the Champagne, there will be a stronger lime flavor.

I found this some years back in the Wall Street Journal in the cocktail column written by Eric Felten. It's a British colonial drink. A whisky and soda was known as a "peg", as in "another peg in your coffin." A large whisky and soda was a "burra peg." Swapping brandy for whisky and Champagne for soda converted it to a drink fit for a king.

I'm sure I'm going to have to make several of those to get the technique just right.

On, Wisconsin! On, Wisconsin! Grand old brandy state!

Goodness everyone has such fancy drinks.