Seelbach Cocktail
The Quirky Foodster Team
Ingredients
- Bourbon whiskey — 22.5 ml (3/4 oz)
- Triple sec — 15 ml (1/2 oz)
- Angostura bitters — 7 dashes
- Peychaud's bitters — 7 dashes
- Champagne or sparkling wine, to top — 90 ml (3 oz)
Method
- Combine the bourbon, triple sec and both bitters in a mixing glass with ice.
- Stir until well chilled.
- Strain into a chilled champagne flute.
- Top with champagne and garnish with an orange peel.
Description: A bourbon cocktail topped with champagne and a heavy dose of two different bitters — bolder and boozier than it looks.
Cultural Background: Attached to a legend about the Seelbach Hotel in Louisville, Kentucky, in the early 1900s, though the recipe as we know it was popularised decades later.
Tips: The seven-dash measure of each bitters isn't a typo — this drink genuinely wants that much.
Variations: A drier sparkling wine keeps the sweetness in check better than a sweeter prosecco.
Serving Suggestion: Serve in a flute immediately after topping, while still fizzing.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: Is this really meant to have that much bitters?
A: Yes — it's a defining, deliberately assertive feature of the recipe.
- Bourbon whiskey — 22.5 ml (3/4 oz)
- Triple sec — 15 ml (1/2 oz)
- Angostura bitters — 7 dashes
- Peychaud's bitters — 7 dashes
- Champagne or sparkling wine, to top — 90 ml (3 oz)
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