The Seelbach is a pre-prohibition cocktail that originated at the Seelbach Hotel in Louisville, KY. Lost to drinkers for nearly 80 years, the recipe was rediscovered in 1995. The drink is simple to make but fairly complex in flavor, with a whopping 14 dashes of bitters supplementing the bourbon and Cointreau base. Top it up with Champagne, and you’ve got a refreshing day ahead of you.
And if you’re ever in downtown Louisville, head into the gorgeous Seelbach Hotel to taste the famous cocktail.
Update: turns out, we’ve all been duped. In October 2016, The New York Times’ Robert Simonson reported that the cocktail was actually created by bartender Adam Seger in 1995. He made up the backstory to drum up interest in the drink. And, well, it worked.
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Angostura Bitters
7 dashes Peychaud’s Bitters
Pour bourbon, Cointreau and bitters into a champagne flute, and stir. Top with champagne, stir once more and garnish with an orange twist.
Photo: mint love social club