Seelbach Cocktail Recipe

Cocktail

1. 1

   Chill glass

   Place a champagne flute or coupe in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to ensure it stays cold when served.

2. 2

   Combine base ingredients

   In a mixing glass or cocktail shaker filled with ice (about 1 cup), add 2 oz bourbon, 0.5 oz Cointreau, 0.25 oz simple syrup, 2 dashes Angostura bitters, and 2 dashes orange bitters.

3. 3

   Stir and dilute

   Stir the mixture gently with a bar spoon for about 20–30 seconds until well chilled and slightly diluted (the mixing glass should become noticeably cold). This balances the spirit and liqueur with the added bitters and syrup.

4. 4

   Strain into glass

   Discard the ice/water from your chilled flute/coupe if used. Fine-strain or double-strain the mixed base into the chilled glass, leaving room for the sparkling wine.

5. 5

   Top with Champagne

   Carefully top the cocktail with approximately 3 oz (about half a standard bottle pour) of chilled brut Champagne or other dry sparkling wine. Pour slowly down the side of the glass to preserve effervescence and avoid foaming over.

6. 6

   Garnish and serve

   Express the oils from one piece of orange peel over the drink by holding it skin-side down about 2–3 inches above the glass and giving it a quick twist. Rub the peel on the rim if desired, then drop it into the drink as a garnish. Serve immediately.

7. 7

   Optional adjustments

   If you prefer slightly sweeter: increase simple syrup to 0.5 oz. For a drier, more wine-forward cocktail, reduce bourbon to 1.5 oz or the Champagne to 2.5 oz. Always taste and adjust to preference.