Classic Seelbach Recipes

THE SEELBACH COCKTAIL

The Seelbach Cocktail image

When devising a signature drink for the Seelbach Hotel in Louisville, Ky., Adam Seger drew inspiration from the cocktails made with cava and Spanish brandy that he had tasted at a Spanish restaurant. Wishing to create something that would resemble a pre-Prohibition drink, he replaced the brandy with Old Forester, a bourbon with a long heritage in Kentucky, and the cava with Korbel Brut, the sort of sparkling wine that would have been available to a Louisville bartender in the early years of the 20th century. The drink comes across as a mash-up of a manhattan and a Champagne cocktail: refreshing and just peculiar enough to keep you interested. Mr. Seger strongly recommends that all of the ingredients be very cold before being introduced to the glass.

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 6

Ingredients

1 ounce bourbon, preferably Old Forester
1/2 ounce triple sec
7 dashes Angostura bitters
7 dashes Peychaud's bitters
5 ounces domestic sparkling wine, preferably Korbel Brut, chilled
Orange twist, for garnish

Steps:

In a mixing glass three-quarters filled with ice, combine the bourbon, triple sec and bitters. Stir until chilled, about 30 seconds.
Strain the mixture into a Champagne flute. Top with the sparkling wine. Rub a long curlicue orange twist around the rim of the cocktail and let it hang off the side of the flute.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 6 grams

THE SEELBACH

The Seelbach image

Provided by The New York Times

Categories cocktails

Time 5m

Yield 1 cocktail

Number Of Ingredients 5

Ingredients

1 ounce Baker's bourbon
1/2 ounce Cointreau
4 dashes Angostura bitters
4 dashes Peychaud's bitters
Chilled Champagne

Steps:

Fill pint glass with ice. Add all ingredients except Champagne and stir briskly until chilled.
Strain into chilled flute and top with Champagne.

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