Seelbach
CLASSIC · BOURBON WHISKEY

Seelbach

Presented in the 1990s as a rediscovered 1917 recipe from the Seelbach Hotel in Louisville, and admitted in 2016 by its creator, Adam Seger, to have been invented by him.

Ingredients
Bourbon Whiskey30 ml
Cointreau15 ml
Angostura Bitters (7 dashes)
Peychaud's Bitters (7 dashes)
Champagne90 ml
Orange Twist
Glassware
Champagne flute
Chilled.
Method
  1. 1

    Combine the bourbon and Cointreau in a mixing glass.

  2. 2

    Add seven dashes of Angostura and seven dashes of Peychaud's bitters.

  3. 3

    Add ice and stir for 20 seconds until chilled.

  4. 4

    Strain into a chilled flute.

  5. 5

    Top with cold champagne and garnish with an orange twist.

From the Bartender

Presented in the 1990s as a rediscovered 1917 recipe from the Seelbach Hotel in Louisville, and admitted in 2016 by its creator, Adam Seger, to have been invented by him. The provenance was fiction; the drink is excellent, which is why it stayed on menus after the confession.

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