I’ve had two life-changing experiences with cocktails. One was the first time I made a manhattan. The second was when I first saw this recipe. Bourbon and sparkling wine? It sounded disgusting. But after one sip, I was in love. The delicate rose color, the spicy flavor, and the mixture of bourbon and bubbles have made this a house favorite. Don’t skimp and use only one kind of bitters. The combination of Peychaud’s and Angostura is critical.
1 ounce bourbon
1/2 ounce Cointreau or Triple Sec
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
4 ounces chilled sparkling wine (Prosecco or Spanish cava work fine)
1 strip of orange peel
In this order, pour the bourbon, Cointreau, Peychaud’s, Angostura, and sparkling wine into a champagne flute. Rub the orange peel around the rim of the glass and then drop it into drink.