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Seelbach Perlini
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Here's one of my favorite carbonated recipes from Jamie Boudreau of the award-winning Canon in Seattle:
1 oz Bourbon 1/2 oz Cointreau 7 dashes Peychaud's bitters 7 dashes Angostura bitters 4 oz Champagne or sparkling wine - Mix all ingredients in Perlini, including Champagne, and add ice;
- Pressurize, shake, let rest 15 seconds;
- Open cap slowly and decant into chilled Martini glass;
- Garnish with orange twist.
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