Seelbach Cocktail

Recipe:

1 oz. Bourbon
1/2 oz. Cointreau
7 dashes of Angostura Bitters
7 dashes of Peychaud’s Bitters
5 oz. chilled Champagne

Combine the Bourbon, Cointreau, and bitters in a shaker filled with ice. Stir briskly and pour into champagne flutes. Top with chilled Champagne. Enjoy!

This entry was posted on Tuesday, May 15th, 2007 at 1:54 pm and is filed under bourbon, champagne, queued, recipe, untested. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.