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.
Seelbach Cocktail with a Grilled Twist
1 oz Kentucky bourbon
1/2 oz Cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
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.