Step 1.
- Chill a champagne flute by filling it with ice water.
Step 2.
- In a mixing glass, combine 1 ounce of bourbon and 1 ounce of orange liqueur.
Step 3.
- Add 2 dashes of Angostura bitters and 2 dashes of Peychaud's bitters to the mixing glass.
Step 4.
- Fill the mixing glass with ice and stir gently until well chilled.
Step 5.
- Discard the ice water from the flute and strain the mixture into the chilled glass.
Step 6.
- Top with 3 ounces of sparkling wine.
Step 7.
- Garnish with a twist of orange peel over the drink.