The Seelbach

Recipe from Philip Ward

Adapted by The New York Times

Published June 26, 2007

Total Time
5 minutes
Rating
4(13)
Comments
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—The New York Times

Featured in: A Bit of History, Reborn in a Glass

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Ingredients

Yield:1 cocktail

  • 1 ounce Baker’s bourbon

  • ½ ounce Cointreau

  • 4 dashes Angostura bitters

  • 4 dashes Peychaud’s bitters

  • Chilled Champagne

Ingredient Substitution Guide
Nutritional analysis per serving

116 calories

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

    Fill pint glass with ice. Add all ingredients except Champagne and stir briskly until chilled.

  2. Step 2

    Strain into chilled flute and top with Champagne.

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Ratings

4 out of 5
13 user ratings
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Credits

Adapted from Philip Ward, Death & Co.

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