Seelbach

Bourbon and triple sec meet two bitters before a Champagne top-up in this sparkling cocktail. Seelbach’s published version uses a generous wine measure and an orange twist, so choose a flute with enough room for the finished pour.

Amber-pink sparkling cocktail in a large Champagne flute, no ice, orange twist.

Active preparation: 4 minutes

Ingredients

  • 30 ml Bourbon whiskey
  • 15 ml Triple sec
  • 7 dash Peychaud’s bitters
  • 3 dash Angostura aromatic bitters
  • 150 ml Chilled Champagne
  • 1 piece Orange twist

Instructions

  1. Stir the bourbon, triple sec and both bitters with cubed ice until cold.
  2. Strain into a chilled flute of at least 250 ml capacity, leaving the ice behind.
  3. Slowly add the Champagne.
  4. Express the optional orange twist over the surface and add it.