Cocktail recipe
Seelbach
A stirred cocktail featuring Bourbon Whiskey, Cointreau, Angostura aromatic bitters.
Ingredients
- 30 ml Bourbon Whiskey
- 15 ml Cointreau
- 5 dash Angostura Aromatic Bitters
- 5 dash Peychaud's Bitters
- 90 ml Champagne
Method
- Combine Bourbon Whiskey, Cointreau, Angostura aromatic bitters and Peychaud's Bitters in a mixing glass with ice.
- Stir until cold and diluted.
- Strain into a chilled flute.
- Add Champagne last and stir gently to combine.
- Optional garnish: orange twist.
Story
Presented in 1995 as a lost pre-Prohibition recipe from Louisville's Seelbach Hotel, it appeared in cocktail books for twenty years. In 2016 the bartender who 'rediscovered' it, Adam Seger, admitted he had made the whole thing up. It is still a good drink.