Sep 14, 2011
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Seelbach

The eponymous Louisville hotel has been serving this drink since 1917. This recipe first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.
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Seelbach Enlarge Image Credit: Todd Coleman
MAKES 1 COCKTAIL

INGREDIENTS

1½ oz. bourbon, like Berkshire
½ oz. Cointreau
3 dashes Angostura bitters
3 dashes Peychaud's bitters 
Champagne, to fill glass 
Orange peel twist, to garnish

INSTRUCTIONS

Mix bourbon, Cointreau, and both bitters in a shaker with ice; stir to chill. Strain into a flute. Fill with champagne; garnish with twist.
Seelbach

This article was first published in Saveur in Issue #141

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