The Classic Seelbach Cocktail: A Pre-Prohibition Bourbon & Champagne Masterpiece

The Story of the Seelbach

The Seelbach is not your average champagne cocktail. Originating from the Seelbach Hotel in Louisville, Kentucky, during the Great Gatsby era, this drink was lost to history during Prohibition and famously rediscovered in the 1990s. It is a heavy-hitter that combines the soul of a bourbon drink with the effervescence of a French celebration. While many champagne cocktails are light and fruity, the Seelbach is complex, bitter, and intentionally bold.

Ingredients You Will Need

• 1 oz Bourbon: We recommend a smooth, high-quality bourbon like Sable (the Black-owned brand by Morris Chestnut and Tay Diggs).
• 1/2 oz Cointreau: This provides the necessary citrus backbone.
• 7 Dashes Angostura Bitters: For that classic spice and depth.
• 7 Dashes Peychaud’s Bitters: Essential for the cocktail’s unique floral and anise notes.
• 5 oz Brut Champagne: Use a dry champagne like Veuve Clicquot (Yellow Label) to balance the sweetness.
• Garnish: A fresh orange peel for expression.

Step-by-Step Instructions

1. Prepare Your Glassware

While this drink can be built directly in a champagne flute, it is best enjoyed chilled. We recommend chilling your flute in the freezer for 10 minutes before preparation.

2. Mix the Base

In a mixing glass filled with ice, combine the bourbon, Cointreau, and both types of bitters. Note that 14 total dashes of bitters might seem like a lot, but this is the defining characteristic of the Seelbach. Stir vigorously until the vessel is frosted and the liquid is thoroughly chilled.

3. The Pour

Strain the chilled mixture into your prepared champagne flute. The liquid should have a deep, reddish-amber hue thanks to the heavy bitters profile.

4. Top with Champagne

Slowly top the glass with the Brut champagne. Be careful here—the carbonation reacts with the spirits and bitters, which can cause the drink to bubble over quickly. Pour at an angle to maintain the bubbles.

5. Express and Garnish

Take a fresh orange peel and twist it over the glass to release the oils (express it). Rub the peel along the rim of the glass and drop it in. This citrus aroma is vital to the olfactory experience of the drink.

Pro-Tips for the Perfect Seelbach

The Bitters Balance: If you find the drink too bitter, you can scale back to 5 dashes of each, but true aficionados stick to the 7/7 ratio. The Peychaud’s is non-negotiable as it provides the signature color.

Champagne Choice: Do not use a sweet Prosecco or Spumante. The Seelbach needs the crisp acidity of a Brut or Extra Brut to cut through the weight of the bourbon.

Nutritional Notes

Estimated calories: 220 per serving. This cocktail is high in alcohol content and contains minimal sugars, primarily from the Cointreau. Always drink responsibly and stay hydrated.