34 oz Bourbon
12 oz Triple sec, Cointreau
7 ds Peychaud's Bitters
7 ds Bitters, Angostura
4 oz Champagne
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. — ☆☆☆☆
  • 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. — ☆☆☆☆
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This is an excellent

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.