Originally crafted in 1917 and named after the famous Louisville hotel, this Cointreau classic was just recently rediscovered. Dark, bitter, and bubbly, this cocktail requires your full attention.
  • 1 oz Bourbon Whiskey
  • 1/2 oz Cointreau
  • 7 dashes Angostura Bitters
  • 7 dashes Peychaud's Bitters
  • 5 oz Champagne

Combine everything but Champagne in a mixing glass with ice.
Stir and strain into a chilled Coupee and top with Champagne.
Garnish with an orange twist.


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