When I took my first sip of this cocktail I was transported to a distant memory of sitting in a favorite restaurant and starting our meal with something special from the bar. Other than being with family and friends, the two things I miss most right now are dining in restaurants of all kinds and visiting museums.
I’m often drawn to cocktails made with sparkling wine on bar menus as they are both festive and not too alcohol forward. It’s a bit more fun than starting off with a glass of wine (although I’ve certainly been known to do that).
I was looking for something different to share for St. Patrick’s Day and came across this variation of the Seelbach Cocktail in Death & Co: Modern Classics Cocktails. The Seelbach Hotel (now Seelbach Hilton) is an historic hotel in Louisville, KY. While many hotels claim a signature drink with a long history, this one was created in 1995 by bartender Adam Seger. He originally said it was a long lost recipe that dated to before Prohibition but later rescinded that claim.
The original Seelbach Cocktail is made with bourbon (it was after all born in Kentucky), triple sec (orange-flavored liqueur), Angostura bitters, Peychaud’s bitters and sparkling wine. Use Irish whiskey in place of bourbon and you have an Irish Seelbach. I used Jameson Irish Whiskey and Cointreau in place of triple sec. What makes this drink unique is the high quantity of bitters. I used four dashes of each kind but read some recipes that used as many as seven dashes of each kind. I recommend starting with four each and increasing it the next time you enjoy this cocktail.
It’s the bitters mixed with the Irish whiskey, Cointreau and sparkling wine that give this drink a unique flavor profile (and color). That’s the profile that took me back to dining at a favorite restaurant. Feel free to experiment with bourbon instead of Irish whiskey.
I used our Waterford Champagne flutes that we received as wedding gifts. Does 26 years make them vintage?
| Irish Seelbach Cocktail | | Print |
- 1 ounce Irish whiskey
- ½ ounce Cointreau (or other orange-flavored liqueur)
- 4 dashes Angostura bitters
- 4 dashes Peychaud’s bitters
- Sparkling wine
- Garnish with an orange twist
- Fill a mixing glass with ice and add whiskey, Cointreau, Angostura bitters and Peychaud’s bitters. Stir until chilled.
- Strain into a Champagne flute. Top with sparkling wine.
- Garnish with an orange twist.
Source: Adapted from David Kaplan, Nick Fauchald and Alex Day’s Death & Co: Modern Classic Cocktails (2014)
We stayed at the Seelbach in 1996 when we opened the Road to Enseneda tour in Louisville with Lyle Lovett. Wish I’d had more time to explore the bar and meet Adam Seger. Sounds delicious, Nicole! Thanks for supplying the perfect tribute to dear Saint Paddy on his special day.
Oh, that’s a great story! I was wondering if you had been there. And, right around the time that this cocktail was born.