An American in Paris
Created by Rene Votteler, Director of Food & Beverage, Wequassett Resort and Golf Club in Cape Cod, MA
INGREDIENTS:
• 2 oz Woodford Reserve Bourbon
• 1 oz Grand Marnier Cuvée Louis-Alexandre
• Moët & Chandon Impérial Brut Champagne (to taste)
• Orange Twist
• Maraschino Cherries
METHOD:
• Combine Woodford Bourbon and Cointreau in a shaker, add ice
• Shake and strain into a Champagne Flute
• Top of with well chilled Brut Champagne
Glass: Champagne Flute
Garnish: Orange twist and maraschino cherries