Seelbach image
Serve in
a Flute glass...
1 shot Bourbon whiskey
½ shot De Kuyper Triple Sec BUY
2 dash Peychaud's aromatic bitters
2 dash Angostura Aromatic Bitters BUY
Top up with G.H. Mumm Brut Cordon Rouge Champagne BUY
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How to make:

POUR first four ingredients into chilled glass. TOP with champagne.


Orange zest twist


A champagne cocktail fortified with bourbon and triple sec liqueur.


Created circa 1917 and named after its place of origin, the Seelbach Hotel, 500 South 4th Street, Louisville, Kentucky, USA. The original recipe is reputed to have called for seven dashes of each of the aromatic bitters. I find even 7 drops of each a tad excessive. Like many other vintage American whiskey based cocktails, purists often prefer to use rye whiskey in place of bourbon.

The Old Seelbach Bar has been restored to its authentic, early 1900s decor and continues to serve its signature drink to this day. Gary Regan once described the expansive bourbon selection stocked on the bar back here as "one of the finest stretches of mahogany in the country." If visiting the Seelbach be sure to check out the beautiful tiled function room with its vaulted ceiling in the basement.

More about this cocktail

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