Photo Modified: Flickr / Simon Law / CC BY-SA 3.0
Give your glass of Champagne an extra kick with a splash of cognac and a sweet sugar cube.
This recipe is courtesy of Courvoisier Cognac.
Pour cognac into Champagne flute. Fill flute with Champagne.
Drop in the sugar cube and stir until dissolved.
Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.
According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.
Most red wines, including cabernet sauvignon, cabernet franc, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, and primitivo.
More Stories by Hannah Hoskins
Hannah Hoskins is the Entertain and Holidays Editor at The Daily Meal.
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