According to cocktailian A.J. Rathbun, this drink has its origins in Louisville, KY's pre-Prohibition years. It makes heavy use of bitters, incorporating two different types. That's not seen too often but results in a pleasant yet intricate sparkler that's ideal for slow sipping alongside awards show commentary. For the recipe, keep reading.
2 ounces bourbon
1 ounce Cointreau
14 dashes Peychaud's Bitters
14 dashes Angostura Bitters
Chilled brut Champagne or sparkling wine
2 orange twists, for garnish
- Divide the bourbon, Cointreau, and the two bitters between two flute glasses. Stir briefly.
- Fill the flutes almost to the top with the chilled sparkling wine. Stir again, but don't get nutty about it. Garnish with the orange twists and serve.
Makes 2 drinks.
- Drinks, Cocktails
- North American