Seelbach
The signature of Louisville's Seelbach Hotel - bourbon and Cointreau meeting on a spine of fourteen dashes of bitters, then crowned with iced champagne; bubbles lifting Jazz-Age glamour, the drink of Fitzgerald's pages.
Frequently Asked Questions
How do you make a Seelbach?
A Seelbach is made by stirred method in 5 step(s). 1) Add the bourbon, Cointreau and both bitters in that order to a mixing glass filled with large ice. 2) Stir gently for about 15 seconds - just to chill and marry, without beating in air. 3) Strain into a chilled champagne flute. 4) Slowly top up with iced champagne down the side of the glass, preserving the bubbles. 5) Express the oils of an orange twist over the rim and rest it on the edge as garnish. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Seelbach?
A Seelbach needs 6 ingredient(s): Bourbon 30ml, Cointreau 15ml, Angostura Bitters 7 dashes, Peychaud's Bitters 7 dashes, Champagne top up, Orange Twist (garnish) 1 strip.
What does a Seelbach taste like? How strong is it?
Flavor profile: Classic Balance, Rich & Smooth, Festive & Cozy. Strength: 18-28% ABV.
What glass is a Seelbach served in?
A Seelbach is typically served in a champagne flute, prepared by the stirred method.
Ingredients
- Bourbon30ml
- Cointreau15ml
- Angostura Bitters7 dashes
- Peychaud's Bitters7 dashes
- Champagnetop up
- Orange Twist (garnish)1 strip
Steps
- Add the bourbon, Cointreau and both bitters in that order to a mixing glass filled with large ice.
- Stir gently for about 15 seconds - just to chill and marry, without beating in air.
- Strain into a chilled champagne flute.
- Slowly top up with iced champagne down the side of the glass, preserving the bubbles.
- Express the oils of an orange twist over the rim and rest it on the edge as garnish.
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