Seelbach

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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 type of wine made with white grapes and yeast, which are fermented with the skins to produce alcohol and then infused with carbon dioxide gas to develop a pale yellow-green color and crisp, fruity flavor.

Bourbon: This is a type of whiskey made in the United States with at least 51% corn, with other grains, water, and yeast, which are distilled and then aged in new charred oak barrels to develop a rich, caramelized flavor.

Triple Sec: This is a liqueur made with bitter orange peels, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, bright citrus flavor.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Creole Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals—often including clove, cinnamon, citrus peel, and gentian—and distilled alcohol, which are macerated or steeped to develop a warm, aromatic flavor.

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.