New Years champagne cocktail with a seasonal flavor.
0.5 oz cherry-orange-spice infused bourbon
2 oz Champagne
Infuse a 2:1 bourbon:Cointreau with Cara Cara oranges, allspice berries, star anise. I do mine in a Porthole. Makes for a great table display. I also add to mine some home-made maraschino cherries and some of the preserving liquor, which has a bit of bay leaf in its flavor. Aging in the Porthole takes only a day or two to get desired flavor.
Add infusion to a coupe, and top off with a nice French champagne. I use either a blanc de blancs or blanc de noirs. A cremant style is a bit off balance.