Behind the Bar: The Seelbach

Learn to make this classic cocktail of bourbon, bitters, and bubbles

The Seelbach
From Eric Foster of Cask & Larder, Winter Park, Florida

1 oz. Bulleit bourbon
½ oz. Cointreau
7 dashes of Peychaud’s bitters
7 dashes of Angostura bitters
Cava or other dry sparkling wine
Lemon peel, for garnish

In a mixing glass, combine bourbon, Cointreau, and bitters. Add ice and stir to chill. Strain into a chilled cocktail glass and top with cava or sparkling wine. (Bartender tip: Pour the cava down a bar spoon to keep the bubbles contained.) Garnish with a lemon peel.

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