Drinks

Seelbach

  • Serves

    makes 1 COCKTAIL

TODD COLEMAN

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.

Ingredients

  • 1 12 oz. bourbon, like Berkshire
  • 12 oz. Cointreau
  • 3 dashes Angostura bitters
  • 3 dashes Peychaud's bitters
  • Champagne, to fill glass
  • Orange peel twist, to garnish

Instructions

instruction 0

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

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