Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Bourbon Whiskey | 30 ml | Base spirit: flavour and alcoholic structure. |
| Cointreau | 15 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Angostura aromatic bitters | 5 dash | Concentrated seasoning; keep its stated unit. |
| Peychauds Bitters | 5 dash | Concentrated seasoning; keep its stated unit. |
| Champagne | 90 ml | Wine-based flavour and length; sweetness depends on the product. |
Method
- Add the bourbon, Cointreau, Angostura bitters and Peychaud’s bitters into a mixing glass with ice and stir until well-chilled.
- Strain into a chilled flute.
- Top with cold Champagne or other sparkling wine.
- Garnish with an orange twist.
Glass: Champagne
Garnish: Orange twist
Bar Assistant catalogue · Open recipe source