|1⁄2||oz||Triple sec, Cointreau|
|1||twst||Orange peel (as garnish)|
Stir first 4 ingredients with ice, strain into flute, top with chilled Champagne, stir gently, garnish.
Some recipes call for 1 oz Bourbon
See the NYT article in the comments.
From other users
- Best with Booker's or other very high proof bourbon. Increase bourbon to 1 oz. We enjoyed these for brunch at Russel House Tavern, Cambridge, MA
- For a lighter drink, reduce bourbon to 1/2 oz, triple sec to 1/4 oz, reduce bitters by half and/or replace angostura with orange bitters.
- Beautiful color in the glass. Wonderful addition to the rotation. Slots in between the champaign cocktail and a french 75. http://articles.sfgate.com/2005-07-28/wine/17381818_1_bitters-angostura-drink
- Nice on the eyes and nose, though taste-wise the prosecco I used really dominated.
- Very good, dry and festive. The bitters add a lot of complexity. Tanya said that it is a Christmas drink.
- Can also be made with 1 oz bourbon and 5 oz sparkling wine.
- Buggy Whip — Champagne, Bourbon, Apfelkorn, Triple sec, Bitters, Lemon peel
- Rue the Day — Sparkling rosé wine, Amaro Nonino, Cognac, Lemon peel
- Forbidden Apple — Champagne, Calvados, Orange liqueur, Bitters, Orange peel
- Ritz Cocktail — Champagne, Cognac, Triple sec, Maraschino Liqueur, Lemon juice, Orange peel
- Fortune Cocktail — Champagne, Applejack, Simple syrup, Lemon juice, Mint
- Rum & Cola (Blacktail) — Champagne, Puerto Rican Rum, Fernet Branca, Bitters, Cola syrup
- Champagne Year — Champagne, Amaro Nonino, Aromatized wine, Peychaud's Bitters, Grapefruit juice, Marmalade, Rose water
- Orange Angelus — Champagne, Orange liqueur, Vodka, Brandy, Orange bitters, Lemon juice
- Champagne Julep — Champagne, Cognac, Bitters, Simple syrup, Mint
- Dark 'n' Bubbly — Champagne, Dark rum, Curried Ginger Syrup, Lime juice