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Jeff Moore of Garnish Food Photography
Courtesy of Green Olive Media
Named after the Louisville, Kentucky hotel where it was first crafted in 1917, the Seelbach cocktail is a classic mix of bourbon, Cointreau and both Angostura and Peychaud’s bitters.
1 oz. bourbon
1/2 oz. Cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
Tools: mixing glass, barspoon, strainer
Garnish: lemon twist
Stir ingredients briefly over ice, strain into a chilled flute, top with Champagne and garnish.