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Seelbach

0

Bourbon and triple sec topped with champagne and a generous dose of both Angostura and Peychaud's bitters, making a spiced, bubbly drink with orange peel on top. Created by Adam Seger at the Seelbach Hotel in Louisville, Kentucky in 1995.

Method
Stirred
Glass
flute
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Refreshing
Sweet
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/6
Angostura Bitters
7 dash
Peychaud's Bitters
7 dash
Bourbon
23 ml
Orange Peel
1 twst
as garnish
Triple Sec
15 ml
Champagne
120 ml
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites

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Instructions

  1. Combine the initial four components with ice and stir well.
  2. Strain this mixture into a flute glass.
  3. Top off with cold Champagne, then give it a gentle stir.
  4. Garnish and serve.

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