Seelbach Cocktail

from PDT

  • 1 oz. Bulleit Bourbon Whiskey
  • .5 oz. Cointreau
  • 3 dashes Peychaud's Bitters
  • 2 dashes Angostura Bitters
  • 2 oz. Moët Imperial Champagne

Stir with ice and strain into a chilled coupe. Top with 2 oz. Moët Imperial Champagne. Garnish with an orange twist.

Chicagoan Adam Seger discovered this pre-Prohibition recipe during his tenure at Louisville's historic Seelbach Hotel in 1995. —Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2003