Seelbach

3⁄4 oz Bourbon
1⁄2 oz Triple sec, Cointreau
7 ds Peychaud's Bitters
7 ds Bitters, Angostura
4 oz Champagne
1 twst Orange peel (as garnish)
Instructions

Stir first 4 ingredients with ice, strain into flute, top with chilled Champagne, stir gently, garnish.

Notes

Some recipes call for 1 oz Bourbon

History

See the NYT article in the comments.

Cocktail summary
Posted by Dan on
Created by
Adam Seger, Seelbach Hotel, Louisville, KY
Year
1995
Is an
authentic recipe
Reference

The Joy of Mixology, Gary Regan

Curator
Not yet rated
Average
3.5 stars
(28 ratings)
YieldsDrink
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From other users
  • Can also be made with 1 oz bourbon and 5 oz sparkling wine.
  • Very good, dry and festive. The bitters add a lot of complexity. Tanya said that it is a Christmas drink.
  • Nice on the eyes and nose, though taste-wise the prosecco I used really dominated. — ★★★
  • Beautiful color in the glass. Wonderful addition to the rotation. Slots in between the champaign cocktail and a french 75. http://articles.sfgate.com/2005-07-28/wine/17381818_1_bitters-angostura-drink
  • For a lighter drink, reduce bourbon to 1/2 oz, triple sec to 1/4 oz, reduce bitters by half and/or replace angostura with orange bitters.
  • Best with Booker's or other very high proof bourbon. Increase bourbon to 1 oz. We enjoyed these for brunch at Russel House Tavern, Cambridge, MA — ★★★★★
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Comments
Dan commented on 3/05/2012:

This is an excellent selection for brunch or a lighter cocktail in the afternoon -- much better than a Mimosa. Despite the heavy dose of bitters, it is not particularly bitter. The acidity of the wine balances the triple sec nicely; the result is still tart.

Due to the NYT article, I updated the source attribution.  Thanks, Zachary