Josh Cary and Chef Tom Jackson discuss the precarious history of the Seelbach Cocktail, the not-so-lost classic that originated from the bar of the Seelbach Hotel in Louisville, Kentucky in the mid-1990s.
The Seelbach Cocktail
Experience luxurious flavor and texture with the Seelbach Cocktail! This classic cocktail elegantly blends champagne, bourbon and orange liqueur, perfectly balanced to create a luxurious combination of flavor and texture. Unforgettable and delicious, the Seelbach Cocktail will bring true sophistication to your next event.
- 1 oz Kentucky bourbon
- 1/2 oz Cointreau
- 7 dashes Angostura bitters
- 7 dashes Peychaud’s bitters
- Lemon twist
- Preheat your grill for high heat direct grilling. Wrap your twist of lemon around a wood skewer, pinning the ends with toothpicks to hold in place. Grill the lemon peel over direct flame until lightly charred on all sides and aromatic.
- Pour the bourbon, Cointreau, and bitters into a cocktail mixer with ice. Stir. Strain into a chilled champagne glass.
Top the liquor with champagne. Garnish with the grilled twist of lemon.
-- A special thank you to Scott Hill of FlightClubICT for running over the Peychaud's bitters when we realized we did not have any!
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