Ingredients
- 1 oz Cointreau
- 6 drops Angostura Bitters
- 3 oz Piper-Heidsieck Champagne
Garnish: Orange twist
Glass: Champagne flute
Preparation
Add the Cointreau and bitters to a mixing glass and fill with ice. Stir, and strain into a chilled Champagne flute. Top with the Champagne and garnish with an orange twist.
This recipe is from the book Cocktails & Amuse-Bouches, For Her & For Him, by Daniel Boulud and Xavier Herit.
What happened to the gin? Originally it was brandy that was added to the cocktail, but switched to a jigger of gin. I use the Sub Rosa Tarragon vodka in this and it works perfectly. Nice refreshing cocktail the French 75.