1 1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Bourbon, Maker's Mark 46
1⁄2 oz Lemon juice
3 oz Champagne (Blanc de Blancs)
1 twst Lemon peel
Shake Canton, bourbon and lemon juice with ice; pour into chilled coupe glass. Add champagne, and garnish with a twist.
I used a Blanc de Blancs champagne because a sparkling chardonnay will have stronger apple and lemon notes.
I replaced the original brandied cherry garnish with a twist of lemon--I felt the flavor and appearance was more appropriate with the addition of champagne
A fizz take on Domaine de Canton's "The Gold Rush"--itself basically an altered cold version of a Hot Toddy. I did, however, change the bourbon to Maker's 46, because its stronger vanilla and oak flavors prevented the muting of whiskey notes when combined with champagne
Champagne, Ginger liqueur, Bourbon, Lemon juice, Lemon peel