The Seelbach in Louisville is a wonderful, old hotel in the grand style of the late 19th and early 20th century, made immortal as the site of Daisy's wedding in The Great Gatsby. No doubt it is perfect for New Year's Eve, although you pretty much need to be in Louisville for that to be an option.
No, I'm talking about the Seelbach Cocktail. Why is it perfect for New Year's Eve? Because it is the only cocktail that comes to mind that combines bourbon with champagne. What's more, as unlikely as it sounds, it is delicious.
The cocktail was created by a Seelbach bartender in 1917. Its recipe was lost during Prohibition and only reappeared in 1995. It's other ingredients are unusual too, not one but two historic bitters.
Although the recipe doesn't specify a bourbon, I have had it at the Old Seelbach Bar made with Blanton's bourbon, which is quite nice. I suggest any of the better bourbons but don't use one that is more than 12-years-old, as too much wood throws it off.
Since it is served in a champagne flute, no one needs to know that you are celebrating with a far superior drink to champagne alone.
3/4 ounce bourbon
1/2 ounce Cointreau
7 dashes Angostura bitters
7 dashes Peychaud's bitters
4 ounces chilled brut Champagne
1 orange twist, for garnish
Pour all of the ingredients, in the order given, into a Champagne flute. Add the garnish.