Seelbach Cocktail Recipe
Make Seelbach Cocktail Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
- 1
Prepare glass
Chill a large coupe or a chilled flute/cocktail glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail. If using a coupe, you will top with sparkling; a flute will preserve bubbles longer.
- 2
Build the base
In a mixing glass or cocktail shaker filled with ice, add 1 oz bourbon, 1 oz cognac (or brandy), 1 tsp orange curaçao, 1 tsp simple syrup, 2 dashes Angostura bitters and 2 dashes Peychaud's bitters.
- 3
Stir and dilute
Stir the mixture with a bar spoon for about 15–20 seconds (around 10–15 full turns) until well chilled and slightly diluted — you want the spirit blend to be cold and integrated but not overly watered down.
- 4
Strain
Discard the ice or water from your chilled serving glass. Fine-strain the stirred cocktail into the chilled coupe or flute over a single large ice cube if using a rocks-style presentation, or without ice if serving straight up in a coupe/flute.
- 5
Top with sparkling
Gently top the spirit base with about 3 oz (or to taste) Champagne or dry sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid an aggressive foam-over.
- 6
- 7
Serve
Serve immediately while the sparkling is lively. Provide a small cocktail spoon or stirrer if the drink will be sipped slowly so the guest can re-incorporate any settled aromatics.