For special occasions, we enjoy pulling out a Kentucky classic, created at the historic downtown Louisville hotel, The Seelbach.

INGREDIENTS

1 oz. Old Forester bourbon

1/2 oz. Cointreau liqueur

4 dashes Peychaud’s bitters

3 dashes of Angostura bitters

Champagne or sparkling wine

Orange peel

PREPARATION
In a chilled champagne flute, mix bourbon, Cointreau, and bitters. Top with champagne and a twist of orange peel.