Seelbach Cocktail 1.000

Deb Lindsey for The Washington Post

Spirits Dec 21, 2011

This 1917 drink, named for the Louisville hotel where it was born, came about when a bartender there used a customer's Manhattan to catch the overflow from a popped champagne bottle -- at least according to writer Brad Thomas Parsons. Whatever the origin, the addition of the sparkling wine makes this a nice choice for those who do not usually like bourbon drinks.

This recipe is featured in the accompanying 3-Bottle Bar package.

Servings: 1
  • Ice
  • 1 ounce bourbon
  • 1/2 ounce Cointreau
  • 7 dashes Angostura bitters
  • 7 dashes Peychaud's bitters
  • Chilled sparking wine, such as cava or prosecco
  • Orange peel twist, for garnish


Fill a mixing glass with ice. Add the bourbon, Cointreau and bitters. Stir vigorously, then strain into a chilled cocktail (martini) glass. Top with the sparking wine, then garnish with the twist of orange peel.

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Recipe Source

Adapted from Parsons's "Bitters: A Spirited History of a Classic Cure-All" (Ten Speed Press, 2011).

Tested by Jason Wilson and Michael Taylor.

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