3⁄4 oz Bourbon
4 oz Champagne
1 twst Orange peel (as garnish)
Instructions

Stir first 4 ingredients with ice, strain into flute, top with chilled Champagne, stir gently, garnish.

Notes

Some recipes call for 1 oz Bourbon

History

See the NYT article in the comments.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Adam Seger, Seelbach Hotel, Louisville, KY
Year
1995
Is an
authentic recipe
Reference

The Joy of Mixology, Gary Regan

Curator
Not yet rated
Average
4 stars
(22 ratings)
YieldsDrink
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From other users
  • Can also be made with 1 oz bourbon and 5 oz sparkling wine. — ★★★★
  • Very good, dry and festive. The bitters add a lot of complexity. Tanya said that it is a Christmas drink. — ★★★★
  • Nice on the eyes and nose, though taste-wise the prosecco I used really dominated. — ★★★
  • 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 — ★★★★
  • 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. — ★★★
  • 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 — ★★★★★
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Comments
Dan commented on 3/05/2012:

This is an excellent selection for brunch or a lighter cocktail in the afternoon -- much better than a Mimosa. Despite the heavy dose of bitters, it is not particularly bitter. The acidity of the wine balances the triple sec nicely; the result is still tart.



Due to the NYT article, I updated the source attribution.  Thanks, Zachary