Cooking with Fire Episode 37: The Seelbach Cocktail

Directions

1. Preheat your grill for high heat direct grilling. Wrap your twist of lemon around a wood skewer, pinning the ends with toothpicks to hold in place. Grill the lemon peel over direct flame until lightly charred on all sides and aromatic.
2. Pour the bourbon, Cointreau, and bitters into a cocktail mixer with ice. Stir. Strain into a chilled champagne glass.
   

3. Top the liquor with champagne. Garnish with the grilled twist of lemon.

   -- A special thank you to Scott Hill of FlightClubICT for running over the Peychaud's bitters when we realized we did not have any!