There is something sort of perfect about combining bourbon and champagne in a cocktail in the summer. The bourbon gives the drink a little more complexity, while the bubbly lifts the spirits – in every sense of that word.
I recently enjoyed this combination in the Limestone Cocktail at Chef Jim Gerhardt’s Limestone Restaurant, and Becky Gerhardt was kind enough to provide the recipe:
½ oz Woodford Reserve
½ oz Cointreau
dash Angostura Bitters
dash Orange Bitters
3 dashes Peychaud Bitters
Korbel Natural Sparkling Wine
Place all ingredients except Korbel in a shaker with crushed ice; shake until cold. Strain into a champagne flute, filling it about two-thirds full. Top with Korbel and garnish with a lemon twist.
This is very similar to the invented-in-Louisville Seelbach Cocktail that I wrote about last year. The Village Anchor does a version of the Seelbach using bourbon, champagne and Grand Marnier. Whichever one you try, I think you’ll find it a refreshingly light and citrus-y cocktail.
Tomorrow: The importance of matching the color of your cocktail to the color of your dress.