As lovers of dark liquors, we’re always on the hunt for unusual whiskey-based cocktails. This long-forgotten classic combines bourbon and champagne into a timeless concoction once enjoyed by the likes F. Scott Fitzgerald and Al Capone.
The drink is named after the Seelbach Hotel, in Louisville, Ky., where it was invented in 1918. But before long, Prohibition hit, and legend has it the recipe was lost until a hotel manager rediscovered it in an old record book the mid-1990s. Part nouveau, part throwback, this baby is the perfect way to kick back and enjoy the evening.
1 oz. Bourbon whiskey
0.5 oz. Cointreau liqueur
4-7 dashes Angostura bitters
3-7 dashes Peychaud’s bitters
Champagne (or any sparkling white wine, including Prosecco)*
Directions: Combine Bourbon, Contreau, and bitters and stir over ice. Strain into a cocktail (i.e. martini) glass or a fancy-schmancy champagne flute. Top with chilled champagne or sparkling wine. Garnish with orange or lemon twist.
* We’ve seen recipes calling for anywhere from “a splash” of champagne to a full 5 oz. of the bubbly. Experiment and figure out what suits your taste.
Watch out — this one packs a wallop!