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Cocktail History
The Seelbach is a modern cocktail that was created in the 1990s by Adam Seger at the Seelbach Hotel in Louisville, Kentucky. His hope was to craft a signature drink that could’ve been served when the hotel opened pre-Prohibition, and he landed on this mash-up of a Manhattan and a Champagne Cocktail. He also dreamed up an elaborate backstory about how it was first made that eventually became cocktail lore: that it happened when a hotel bartender used a Manhattan to catch the overflow from a newly open bottle of sparkling wine.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sparkling Wine: This is a carbonated wine made with white or red grapes. I used Villa Bellezza Winery Brillante.
Bourbon: This is a type of whiskey made in the United States with at least 51% corn, grains, malted barley, and water. Seger recommends a Kentucky bourbon in homage to the hotel, but I used Infinity Beverages Bock Beerskey.
Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, and alcohol. I used Cointreau.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Peychaud’s Creole Bitters: This is a food product made with gentian root, anise, medicinal herbs, sugar, and alcohol.
Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Vibrant orange-red color
• Aroma: Citrus and wine
• Taste: Dry sparkling wine flavor that’s accented by bright orange and spiced whiskey
• Finish: Spices and more grape
Kendall’s Take: “This cocktail is really unique. I never would’ve thought to mix classic stirred cocktail flavors with sparkling wine, but it works. I appreciated its complexity, but ultimately, I have to say I probably wouldn’t make the Seelbach again. I need a little more sweetness in my beverages to truly enjoy them, and this one’s quite dry. A sweeter wine might change my mind though.”
Recipe
This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.
Seelbach
Description
The Seelbach is a modern cocktail that was created in the 1990s by Adam Seger at the Seelbach Hotel in Louisville, Kentucky. His hope was to craft a signature drink that could've been served when the hotel opened pre-Prohibition, and he landed on this mash-up of a Manhattan and a Champagne Cocktail. He also dreamed up an elaborate backstory about how it was first made that eventually became cocktail lore: that it happened when a hotel bartender used a Manhattan to catch the overflow from a newly open bottle of sparkling wine.
Ingredients
Method
Add bourbon, triple sec, aromatic bitters, and Creole bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a coupe glass.
Top with sparkling wine.
Garnish with orange twist.
