Recipe Note
Recipe FAQ
What is a Seelbach cocktail?
It's a classic bourbon cocktail made with Cointreau, two kinds of bitters, and champagne. It's named for the Seelbach Hotel in Louisville, Kentucky, where it's said to have been created.
Why use two kinds of bitters?
Angostura adds warm baking-spice notes, and Peychaud's adds a lighter, floral, cherry and anise flavor. Together they give the drink more depth than either would alone.
Why stir the base instead of shaking it?
The bourbon, Cointreau, and bitters are all spirits, so stirring chills them and adds a little dilution while keeping the drink clear and silky. Shaking would cloud it.
Why strain into a chilled glass?
A cold glass keeps the drink cold and the champagne bubbly for longer. Chill it in the freezer for a few minutes, or fill it with ice water while you stir.
Why top with champagne last?
Adding the champagne at the end preserves its bubbles. Pour slowly down the side of the glass so it doesn't foam over.
What kind of champagne should I use?
A dry (brut) champagne or other dry sparkling wine works best. A sweeter wine would make the drink too sweet alongside the Cointreau.
How do I char the lemon twist safely?
Wrap the peel around a wooden skewer and pin the ends with toothpicks, then hold it over the flame with long tongs or the skewer's handle. Keep hair and loose sleeves away from the fire, and let the peel cool before handling it.
Why char the lemon peel?
Heat caramelizes the peel's oils and releases a smoky citrus aroma, which gives the cocktail its first impression.
How strong is a Seelbach?
It has about an ounce and a half of spirits plus a pour of sparkling wine, so it's a moderately strong drink. Enjoy it responsibly, and only if you're of legal drinking age.
Can I make a batch ahead?
Yes. Combine the bourbon, Cointreau, and bitters in proportion and keep the mixture refrigerated. Stir with ice, strain, and add champagne to each glass just before serving.
How indoor-friendly is this recipe?
5 out of 5. A gas stove flame or a kitchen torch chars the lemon peel just as well as a grill.
Recipe Highlights
Two bitters: Add spice and floral depth.
Bourbon and Cointreau base: Gives a smooth, citrusy foundation.
Champagne topper: Adds bubbles and a dry finish.
Charred lemon twist: Adds smoky citrus aroma.
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