Ingredients

1 oz

Huling Station Bourbon

.5 oz

Cointreau

7 Dashes

Angostura Bitters

7 Dashes

Peychaud's Bitters

Champagne (or dry sparkling wine)

Instructions

Step 1

Add the bourbon, Cointreau, Angostura bitters and Peychaud’s bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled flute or coupe. Top with cold Champagne or other sparkling wine. Garnish with an orange twist.

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