The Seelbach Cocktail
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
In a champagne flute, combine the bourbon, Cointreau and bitters, stir. Top with the Champagne, stir again and garnish with an orange twist. #straight
Adapted from Ted Haigh’s, Vintage Spirits and Forgotten Cocktails.