Here is the recipe for the Seelbach Cocktail I had Thursday night. I decided to share so you can have it as your holiday cocktail as well but if it becomes a hit trend of the season I'm taking credit! Seelbach Cocktail 1 oz. bourbon 1/2 oz. Cointreau 7 dashes of Angostura bitters 7 dashes of Peychaud’s bitters 5 oz. chilled Champagne Combine the bourbon, Cointreau, and bitters in a shaker filled with ice. Stir and pour into champagne flutes. Top with chilled Champagne. Garnish with an orange twist if you like. The cocktail is named for a hotel in Kentucky. The Peychaud's bitters is the bitters predominately used in the Southern US, Angostura is more usual here but you can find both. Click here to sign up for Christine’s Food for Friends e-newsletter!