Seelbach
This recipe was shared with us by Flavien Desoblin, proprietor of Manhattan's Brandy Library.
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Credit: Anna Stockwell
1 1/2 oz. Bourbon
1/2 oz. Cointreau
3 dashes of Angostura Bitters
3 dashes of Peychaud's Bitters
Champagne
orange ribbon, for garnish
Combine all ingredients in a shaker with ice. Stir and strain into a champagne coupe, top with champagne.
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