The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.
For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.
Add first four ingredients to a glass with ice. Stir and strain into a champagne flute or coupe. (You can also “build” this cocktail directly in the flute without ice, but I like it colder.) Top with champagne. Garnish with a lemon or orange peel in the glass.
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