Seelbach cocktail
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.
Source: Bitters
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.

Seelbach cocktail

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.

Source: Bitters

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.

White Lady
Ingredients: 1 1/2 oz gin, 1 oz Cointreau, 3/4 oz lemon juice. Shake with ice and strain into a chilled glass.
Source: The Essential Cocktail by Dale Degroff
This was invented by Harry Craddock, of Savoy Hotel fame. Basically it’s a sidecar but with gin. Pretty tasty, although as usual Degroff errs on the sweet side by upping the Cointreau. If I have this again, I’ll probably try the original recipe, which was equal parts Cointreau and lemon juice.

White Lady

Ingredients: 1 1/2 oz gin, 1 oz Cointreau, 3/4 oz lemon juice. Shake with ice and strain into a chilled glass.

Source: The Essential Cocktail by Dale Degroff

This was invented by Harry Craddock, of Savoy Hotel fame. Basically it’s a sidecar but with gin. Pretty tasty, although as usual Degroff errs on the sweet side by upping the Cointreau. If I have this again, I’ll probably try the original recipe, which was equal parts Cointreau and lemon juice.