I’ve loved the Seelbach ever since a bartender friend slid one across the bar for me after a long week. You know how certain drinks just have that little something – a fizz that stirs up curiosity, or a flavor you can’t quite pinpoint? The Seelbach is all about that magic. The first time I tasted it, the meeting of bourbon’s warmth, a flurry of bitters, and champagne’s crisp sparkle made me feel like I’d stumbled onto a secret – one with a dash of vintage glamour.
This cocktail has a bit of lore attached, too. Legend has it, the Seelbach was born in 1917 in Louisville’s historic Seelbach Hotel – a haunt for the likes of F. Scott Fitzgerald. Supposedly, he even drew inspiration from the vibe of the hotel and its signature drink when writing The Great Gatsby. The cocktail itself vanished into obscurity for most of the 20th century before making a surreptitious return decades later, much like an old jazz record found in the attic.
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Any time I make a Seelbach at home, friends raise their eyebrows at the bitters – “Seven dashes of each?” they’ll ask, half convinced it’s overkill. But trust me: those layers of Angostura and Peychaud’s bitters are the soul of the drink. Together, they add a spicy, aromatic backbone that lifts the bourbon and orange notes and ties everything together in a way that’s unexpectedly elegant.
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Here’s what you’ll need:
- 1 oz bourbon (Buffalo Trace and Maker’s Mark are my easy go-tos)
- ½ oz orange liqueur (Cointreau is classic, but whatever you have on hand usually works)
- 7 dashes Angostura bitters
- 7 dashes Peychaud’s bitters
- 5 oz chilled sparkling wine or champagne
- Orange twist (for that final flourish)
You’ll want to serve it in a chilled flute to keep the bubbles sharp, though I’ve used a coupe when I’m feeling whimsical – something about it makes the cocktail feel right at home in a black-and-white movie scene.
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Making a Seelbach (and making it yours):
- In a mixing glass, combine bourbon, orange liqueur, and both bitters with ice.
- Stir gently, just enough to chill everything down – but don’t overdo it. You don’t want to dilute those strong flavors.
- Strain into your flute or coupe.
- Top with sparkling wine. Pour gently – it can bubble over before you know it.
- Express (twist) an orange peel over the drink, swipe it around the rim, and drop it in.
If you’re hosting, pair this with a proper cheese board (think sharp cheddar, a bit of rogue blue, and maybe some figs) or serve it alongside something briny, like prosciutto-wrapped scallops. The Seelbach’s bittersweet spine makes it a great companion for richer bites.
Not drinking? You can put together a non-alcoholic riff: orange juice, a dash of grenadine, some zero-proof bitters (yes – they exist!), and a good splash of fizzy water. The flavor isn’t the same, but that bright, celebratory mood still shines through.
Want to riff a little? I sometimes swap bourbon for rye when I want more spice, or sub in apricot brandy for the orange liqueur on days when I’m feeling adventurous (props to my friend Emma for introducing me to that twist). Champagne is classic, but a dry cava or prosecco stretches well for a party crowd.
The Old Fashioned and Manhattan might get all the glory, but once you discover the Seelbach, you realize it’s been quietly waiting for its moment. It manages to be both festive and honest – equal parts celebration and comfort, with just enough intrigue to keep you coming back for “just one more.”
