CLASSIC COCKTAIL · 1890–1919
Seelbach
Bourbon, Cointreau, bitters and champagne: a sparkling Old Fashioned.
1917Historical classicResearched
The Seelbach was created at the Seelbach Hotel in Louisville in 1917 and lost during Prohibition. Bourbon, Cointreau and bitters are topped with champagne, producing a rich, sparkling drink. The recipe was rediscovered in the 1990s and is now a modern bar standard.
- French 75
- Champagne Cocktail
THE RECIPERich, sparkling and bittersweet
Ingredients
- Bourbon30 ml
- Cointreau15 ml
- Angostura and Peychaud’s2 dashes each
- Champagneto top
- Orange peelto garnish
Method
Stir the bourbon, Cointreau and bitters with ice, strain into a flute, top with champagne and garnish with orange peel.
Flute · champagne · orange peel