- the story
Red, White and Bourbon
Toast tradition with this ultimate guide to American cocktails, featuring over fifty classic and contemporary drink recipes from across the U.S.
From the West Coast to the South to the Northeast, the best concoctions from the country's top bartenders are presented with a twist: Each recipe includes its unique history and background on its star ingredient. At last--the art of the cocktail meets your minibar. Printed in China.
Here's a taste from the South:
Kentucky is home to the world's finest bourbons, and, as such, is naturally the source of inspiration for many of the most beloved whiskey-based cocktails. Named after the famous hotel in Louisville, this classic cocktail remains as popular today as it was back in the early twentieth century. The Seelbach fortifies a backbone of bourbon with a touch of Cointreau, two types of bitters, and a splash of sparkling wine for a sophisticated sipper that will transport you to a more genteel time and place.
- 2 ounces bourbon
- 1/2 ounce Cointreau
- 7 dashes of Angostura bitters
- 7 dashes of Peychaud's bitters
- Ice cubes
- 4 to 5 ounces Champagne or other sparkling wine
Tools: mixing glass, barspoon, strainer
Garnish: lemon twist
Combine the bourbon, Cointreau, and Angostura and Peychaud's bitters in an ice-filled mixing glass and stir until chilled. Strain into a flute. Top with the Champagne and garnish with the lemon twist.
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- 144 pages; 6" L x 1" W x 8" H
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