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
- 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.
You may also like: Smoked Old Fashioned
Top the liquor with champagne. Garnish with the grilled twist of lemon.
-- A special thank you to Scott Hill of FlightClubICT.com for running over the Peychaud's bitters when we realized we did not have any!