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