Garden & Gun (February/March 2014)
Feb. 1. 9:20 p.m.
Extra guests have arrived! Our friends Ryan and David stop by (we hadn't initially thought to invite them since they hadn't done dry January). But we're happy to see them! And they brought their own alcohol which is great because God knows we only have about 30 gallons of booze in our house right now.
This drink hails from a century ago at Louisville's Seelbach Hotel, and it's a delicious mix of Kentucky whiskey, Cointreau, bitters and champagne. (According to Garden & Gun, the recipe was lost in Prohibition and only rediscovered in 1995.)
This is great. Really, a wonderful cocktail. We love it, our guests love it. Everyone loves everything.
But this cocktail party is starting to break down.
Not break down in a "things are winding down and people are getting ready to leave" way. Break down as in "the breakdown of society in a post-apocalyptic hellscape."
One more drink to go...
1 oz. Old Forester bourbon
½ oz. Cointreau liqueur
4 dashes Peychaud’s bitters
3 dashes Angostura bitters
Champagne or sparkling wine
Stir together bourbon, Cointreau, and bitters in a chilled champagne glass. Top with cold champagne or sparkling wine, and garnish with a long twist of orange peel.