The Seelbach Cocktail
When I first discovered this old cocktail recipe, it didn’t seem very intriguing. But, for one reason or another, I gave it a try at some point. I’m glad I did because it has become one of my favourite evening cocktails and a really good excuse to either open or finish a bottle of sparkling wine or, if I’m feeling especially indulgent, champagne.
Champagne is used by good bartenders to lengthen a drink, and mellow it a bit. Bad bartenders would use soda water, which adds nothing to the final product. The Seelbach is also heavy on bittters, which I think contributes much to its flavour. The PDT Cocktail Book offers a version with far less bitters, but I like it less than the original. Lastly, you will need a large coupe for this drink. I found that out the hard way as I was pouring. Enjoy!
|½ oz||Cointreau (or Triple Sec)|
|7 dashes||Peychaud’s Bitters|
|7 dashes||Angostura Bitters|
|4 oz||Champagne (or dry sparkling wine)|
- Pour bourbon, Cointreau and bitters into a cocktail glass and stir with ice.
- Strain into a large, chilled coupe.
- Add Champagne and gently stir.
- Garnish with orange peel.