The Seelbach Cocktail

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Hey guys! How’s it going? 🙂

I’m back, with another cocktail post and this time I wanted to do a cocktail that fits the time of the year, it’s a winter cocktail but also goes well for Valetine’s Day. Yes, I know, Valentine’s Day has passed, but in Romania we celebrate Dragobete on February 22nd, so this is perfect timing for that.

The cocktail is called Seelbach, it’s a bourbon, champagne, prosecco and bitters cocktail and it’s got an interesting story.

History

The Seelbach cocktail was created by a bartender named Adam Seger at the Seelbach Hilton Hotel in Louisville Kentucky around 1995. The Hotel itself was founded by Bavarian born brothers Louis and Otto Seelbach in 1905. The brothers envisioned a hotel built to embody the old world grandeur of hotels in Vienna and Paris. To do so they had it built in the French Renaissance style. Louis was already a restaurant owner in Louisville and his brother Otto joined him around 1890 to form the Seelbach Hotel Company. Once built, it was quickly regarded as one of the finest hotels in the nation. Adam Seger took Possession of the drink program in 1995 and claimed that he had found a long lost recipe for a pre-prohibition cocktail called the Seelbach Cocktail which was the hotel bar’s signature drink. The media soon picked up on the story and reported on it and pretty soon the Seelbach was considered by those in the know as a classic cocktail rescued from obscurity. The story was repeated by Gary “Gaz” Reagan and Mardee Haidin in their 1997 book “New Classic Cocktails” and was subsequently written about by Ted Haigh in his 2009 book ” Vintage Spirits and Forgotten Cocktails.” After two decades of repeating the same story, Seger came clean to Reagan and cocktail writer Robert Simonson reported on it in his New York Times Column. For the full story click here.

Credits: The Educated BarFly.

Ingredients

So, for ingredients you need the following:

  • 1oz (30ml) Bourbon – I’m using Blanton’s Gold Edition
  • .5oz (15ml) Cointreau
  • 2 Dashes Angostura Bitters
  • 2 Dashes Peychauds Bitters
  • Top with Prosecco (Ëœ120ml)
  • Orange Twist Garnish
The ingredients

How to mix it

This one is really easy to mix. You can just build the cocktail in the glass. Start by adding the bitters straight in the glass. Then add the Cointreau, add the bourbon and then top it with prosecco. And finally, add your garnish, and there you have it! 🙂

The Seelbach Cocktail

Conclusion

So what do you guys think? Is this a delicious mix or what ?

Cheers!

As always, check back on my site soon for new stuff, and don’t forget to visit my Instagram –> FireWater X.O. ! Don’t forget to subscribe to get the new stuff as soon as I post it –> SUBSCRIBE !

Also, don’t forget: This blog does not sell alcoholic beverages and does not encourage nor promotes irresponsible alcohol consumption, so please DRINK RESPONSIBLY!   ðŸ™‚

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Andrei Muresan

My name is Andrei, Andrei-Paul Muresan. I’m an IT professional, born in the wonderful year of 1982, in the heart of Transylvania (for people who don’t know, the heart of Transylvania is a city called Cluj-Napoca, located in Eastern Europe, in Romania to be more exact). Here’s a photo of me, just to put a face to the name 😉 I mentioned Transylvania because most people are more likely to know where Transylvania is and not where Romania is 🙂 oh and by the way, vampires, they’re just ghost stories, sorry to disappoint everybody. As you might expect, given my profession, I’m passionate about technology and everything that surrounds it, but I am also a great spirits fan, and when I say spirits I mean scotch, whisk(e)y and cognac, and I also enjoy a good cigar (I never say no to a good cigar). I like to mix all that with a good tune and also a good game, I own a couple of game consoles. I am, by no means, an expert in the scotch/whisk(e)y/cognac/cigar world, but I am keen on learning everything there is to know about it, so I’m launching an invitation to you, to join me in this virtual journey as we learn together.
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