The Seelbach comes with one of the best cocktail party tales: hailing from the Seelbach Hotel in Louisville, Kentucky, the drink took a nearly 80-year hiatus. Most likely a consequence of Prohibition, the original 1917 recipe disappeared until 1995, when a Seelbach hotel manager rediscovered it. While carrying the punch of two types of bitters, Angostura and Peychaud, the drink is rounded with fragrant orange flavors, and finished with an effervescent float of Champagne. This recipe was shared with us by Flavien Desoblin, proprietor of Manhattan's Brandy Library.
Ingredients
- 1 1⁄2 oz. bourbon
- 1⁄2 oz. Cointreau
- 3 dashes Angostura Bitters
- 3 dashes Peychaud's Bitters
- Champagne
- Orange ribbon, for garnish
Instructions
Step 1
Combine all ingredients in a shaker with ice. Stir and strain into a champagne coupe, top with champagne.
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