Ingredients
- 30 ml Bourbon e.g. Maker's Mark, Buffalo Trace, Woodford Reserve
- 15 ml Triple sec
- 7 dashes Angostura bitters
- 7 dashes Peychaud's bitters
- 90 ml Champagne
- Garnish Orange peel
Preparation
- Build bourbon, triple sec and bitters in a flute.
- Top with champagne.
- Stir gently.
- Garnish with orange peel. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
The Seelbach cocktail was first served at the Seelbach Hotel in Louisville, Kentucky, around the turn of the 20th century. It gained popularity after being rediscovered in the 1990s, showcasing a blend of bourbon and champagne.
