THE SEELBACH COCKTAIL
The Seelbach Cocktail was created circa 1917 in Louisville's famed
Seelbach Hotel, but was lost (most likely during Prohibition) for many
years. In 1995, during renovations, the Seelbach manager rediscovered
the recipe and the cocktail entered popular consciousness. "It's still a
cocktail not everyone knows how to make, but it's a great bourbon
cocktail for women — and men!" says Molly Wellmann, mixologist and owner of Old Kentucky Bourbon Bar, the newest addition to Covington's Main Strasse village.
1 sugar cube
¼ oz. Triple Sec
1 ½ oz. bourbon whisky (Wellmann frequently uses Jim Beam Black
Place the sugar cube in a mixing glass. Add five dashes of Agnostura
Bitters and five dashes of Peychaud's Bitters. Allow the sugar cube to
dissolve into the bitters. Add the triple sec and bourbon. Stir, with ice,
and strain into a champagne flute. Top with champagne.
Ice or water
When you order, ask for your preferred bourbon or whisky straight
— and if you don't have a preference, the knowledgeable bartenders
at the OKBB can help you select one. Order a couple of ice cubes in a
separate glass and a side of water. Try a small sip of the whisky first and
if it's too strong or the burn blocks the taste, put an ice cube in the glass
and let it melt for about two minutes. "The water opens up the flavors
and helps take out the burn," says Wellmann.
("Never use rye whisky," she says.)