Food
The Foodie File: Seelbach Cocktail
Food
The Foodie File: Seelbach Cocktail
Here is the recipe for the Seelbach Cocktail I had Thursday night. I decided to share so you can have it as your holiday cocktail as well but if it becomes a hit trend of the season I'm taking credit!
Seelbach Cocktail 1 oz. bourbon 1/2 oz. Cointreau 7 dashes of Angostura bitters 7 dashes of Peychaud’s bitters 5 oz. chilled
Champagne Combine the bourbon, Cointreau, and bitters in a shaker filled with ice. Stir and pour into champagne flutes. Top with chilled Champagne. Garnish with an orange twist if you like. The cocktail is named for a hotel in Kentucky. The Peychaud's bitters is the bitters predominately used in the Southern US, Angostura is more usual here but you can find both.
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