A good champagne cocktail is a thing of beauty.This is both good & not all that well known, which is a shame.
Its a slightly odd beast as it uses a lot of bitters, calling for anywhere between 7 dashes & a barspoon of both Angastoura & Peychaud's, which is responsible for the awesome colour.
Bourbon is used as a base rather than the more usual (in champagne circles) cognac. That & Cointreau provide sweetness, the Champagne brings dryness and the bitters depth & complexity. There are a couple of ways of making it, this is my preferred method.
25ml Bourbon
15ml Cointreau
7 dashes Angastoura bitters
7 dashes Peychaud's bitters
Stir down over ice & then strain into a champagne flute, top with good Champagne.
As you can see we tried a cherry garnish, which works well enough.
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