Named after the Seelbach Hotel in Louisville, Kentucky where it was first crafted in 1917. The Seelbach cocktail is a mixes Cointreau and both Angostura and Peychaud’s bitters on a base of Bourbon (Woodford works for me) and has a touch of sparkling at the end.
1 oz Bourbon
.5 oz Cointreau
7 dashes of Angostura bitters
7 dashes of Peychaud bitters
Champagne to top
Stir ingredients briefly over ice, strain into a chilled flute or coupe and top with Champagne.
Peel the longest lemon twist you can for garnish and enjoy.