- 1 ounce Old Forester Bourbon
- 1⁄2 ounce triple sec
- 7 dashes Angostura bitters
- 7 dashes Peychaud bitters
- 5 ounces chilled Korbel NV Brut, or another sparkling wine or Champagne
Combine the Bourbon, triple sec, and bitters in a Champagne flute; stir briefly. Pour in the Champagne. Twist the orange peel and rub it around the rim of the glass; drop the twist into the cocktail and serve.