We’ve got some open sparkling wine, and it’d be a shame to let those bubbles go to waste, so let’s do a sparkling cocktail! This is one of my favorites, for a few reasons. One: it has bourbon in it, and it’s hard to go wrong with bourbon. Two: it has FOURTEEN dashes of bitters in it, which you would think would make it nigh undrinkable.
Created in 1917 at the Seelbach Hotel in Louisville, KY, the drink was rescued from post-prohibition obscurity by Adam Seger, who was the hotel’s restaurant director, and found the recipe in the hotel’s records in 1995. Gary and Mardee Regan (of Regans’ Bitters fame) convinced him to share it with the world in one of their cocktail books, and we’re very lucky they did!