Ingredients: 1 oz bourbon, 1/2 oz Cointreau, 7 dashes Angostura bitters, 7 dashes Peychaud’s bitters. Stir in a mixing glass with ice and strain into a chilled glass. Top with champagne.
What to do when you have champagne left over from the night before? Make a champagne cocktail! (That’s what I do, anyway.) This is another “club” cocktail that comes from the Louisville bar in 1917. Let me tell you, if you ever want to feel like one cocktail just slapped you in face with alcohol, this is your drink. Not that I didn’t like it—it tasted pretty good—but damn.