Pre-chill your coupe or champagne flute in the freezer for at least 15 minutes before serving to maintain the cocktail's temperature and preserve the sparkling wine's effervescence.

Use only 2-3 dashes of Angostura bitters to avoid overpowering the delicate citrus notes; the bitters should complement, not dominate, the orange liqueur's flavor.

Invest in a premium VSOP or XO cognac rather than standard brandy, as its refined flavors will elevate the entire cocktail and provide better depth against the champagne's brightness.

Add brandy and orange liqueur first, then top with chilled sparkling wine last to maintain carbonation and create a visually appealing layered effect.

Express a fresh orange peel's oils over the drink and drop it in as garnish to add aromatic complexity that echoes the orange liqueur while enhancing presentation.