The Seelbach Cocktail

Recipe from Adam Seger

Adapted by Robert Simonson

Published November 1, 2016

  • Ramsay de Give for The New York Times
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Rating
4(140)
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When devising a signature drink for the Seelbach Hotel in Louisville, Ky., Adam Seger drew inspiration from the cocktails made with cava and Spanish brandy that he had tasted at a Spanish restaurant. Wishing to create something that would resemble a pre-Prohibition drink, he replaced the brandy with Old Forester, a bourbon with a long heritage in Kentucky, and the cava with Korbel Brut, the sort of sparkling wine that would have been available to a Louisville bartender in the early years of the 20th century. The drink comes across as a mash-up of a manhattan and a Champagne cocktail: refreshing and just peculiar enough to keep you interested. Mr. Seger strongly recommends that all of the ingredients be very cold before being introduced to the glass. —Robert Simonson

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Ingredients

Yield:1 drink

  • 1 ounce bourbon, preferably Old Forester

  • ½ ounce triple sec

  • 7 dashes Angostura bitters

  • 7 dashes Peychaud’s bitters

  • 5 ounces domestic sparkling wine, preferably Korbel Brut, chilled

  • Orange twist, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 255 calories; 1 gram fiber; 8 milligrams sodium; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mixing glass three-quarters filled with ice, combine the bourbon, triple sec and bitters. Stir until chilled, about 30 seconds.

  2. Step 2

    Strain the mixture into a Champagne flute. Top with the sparkling wine. Rub a long curlicue orange twist around the rim of the cocktail and let it hang off the side of the flute.

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Ratings

4 out of 5
140 user ratings
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Comments

Unlikely

I doubt that Paul Varga, the CEO of Brown-Forman would have said this. Pappy is the top bourbon produced by his competitor Sazerac at their Buffalo Trace distillery. Since Brown-Forman's top bourbon is Woodford Reserve, that comparison would make a little more sense...

Freyja Balmer

This thing is holiday party magic -- I made a batch to kick off Thanksgiving and it was perfect. It's got a kick, a gorgeous color, bubbles, citrus and a little spice. Well-balanced.

PADR

Buffalo Trace works well here. Important to know that the dashes on commercial bitter bottles are often larger than what bartenders get after filling the bitters into their own bottles! Adjust accordingly!

Stephanie in Davis

Made exactly using Elijah Craig bourbon and Korbel Brut. Family loved it. For my glass, I added a teaspoon of simple syrup and thought it was perfect.

TennD

Did not love this but made with Four Roses so maybe that was the issue? Wanted more complexity but it was just a little too bitter on the back end.

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Credits

Adapted from Adam Seger

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