The eponymous Louisville hotel has been serving this drink since 1917. This recipe first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion.
- 1 1⁄2 oz. bourbon, like Berkshire
- 1⁄2 oz. Cointreau
- 3 dashes Angostura bitters
- 3 dashes Peychaud’s bitters
- Champagne, to fill glass
- Orange peel twist, to garnish
- Mix bourbon, Cointreau, and both bitters in a shaker with ice; stir to chill. Strain into a flute. Fill with champagne; garnish with twist.