Not to be a size queen, but size matters, y’all. The shape and size of a glass dictates how we will experience a cocktail or wine. The wider the glass, like a coupe glass, the faster the dissipation, the more we experience all at once. Think of it as a flavor bomb happening everywhere and all at once. The smaller the opening, like with a champagne flute- the more laser focused the aroma and minimal bubble dissipation. It is more like a flavor rifle than bomb. We like the flute for this cocktail because we want the bubbles to stay in this cocktail for as long as possible.
This cocktail originally calls for bourbon, a sugar cube, and bitters. We all know how we feel about granular sugar in a cocktail, though. Keep that cube at the Wisconsin supper club. We will take a smooth syrup any day. We replaced the sugar with our 7 syrup and the cocktail came together in a new way.
This cocktail likes a lighter and brighter bourbon and we like Basil Hayden in it. The citrus flavors in this small batch bourbon from Jim Beam make it a perfect pairing in this cocktail.
Add the first four ingredients to a mixing glass with ice. Stir until very cold. Strain into a champagne glass, top with a dry sparkling wine. Garnish with a lemon or orange peel.